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Classic Pot Roast with Carrots and Onions Recipe

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This recipe for Classic Pot Roast with Carrots and Onions, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike Bukowick
Added: Friday, January 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 boneless chuck roast (3 to 4 lbs)
Kosher salt
Freshly ground pepper
Olive oil
2 large onions, chopped
2 large carrots, sliced
2 tsp. dried thyme leaves
1 bottle beer
1 cup low sodium beef broth or chicken broth
2 tbsp. tomato paste

Directions:
Directions:
An hour before starting to cook, remove the meat from the refrigerator and pat dry with paper towels. Place on a plate and sprinkle all over with salt and pepper. Let warm to room temperature.

Preheat an oven to 350. Coat the bottom of a 5 to 7-quart Dutch oven with a thin film of olive oil and set pot over medium-high heat. When oil shimmers, put meat in pot and let cook, without moving it, until it is deeply browned on the bottom and lifts easily from the pot when turned with two large spoons, about 8 minutes. Do not turn meat with a fork as it pierces it. Continue to brown meat on all sides, turning as needed, about 10 minutes more.

Transfer meat to a plate and set aside. Add the onions and carrots to cook, stirring, until softened, about 5 minutes. Stir in the thyme. Pour in beer and broth, stirring to release browned bits, then stir in the tomato paste. Let mixture come to a boil, then return meat and any accumulated juices to the pot. Cover pot and transfer to the oven. Cook, turning meat over once halfway through cooking, until meat is tender and pulls apart easily when prodded with a fork, 2 to 3 hours. Transfer meat to a plate and let rest 10 minutes. Meanwhile, spoon off fat from sauce (if desired, reduce sauce or thicken it as needed). Slice meat across grain and serve with sauce and vegetables from pot.

Personal Notes:
Personal Notes:
Mike made this one of the first times we went to visit in Northfield. A great meal after a long trip! Connie has made this a couple of times and served it to company. Everybody thought it was great. KEB & PAB

 

 

 

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