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Sensible Pot Roast Recipe

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This recipe for Sensible Pot Roast is from The Ewart Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One Pot Beef Pot Roast
Oil, Olive or...
Pkg of Carrots, peeled and cut in 4" pieces, so maybe half.
2 Brown Onions, quartered
Beef Broth
1-2 C Red Wine
Garlic, whole cloves
Salt
Pepper
Bay Leaf
Red Pepper Flakes (Optional) depending on your fondness for "heat".
Directions:
Directions:
Heat large dutch oven and add oil to coat bottom of pan. Put pot roast in to brown quickly on both sides. Season with salt and pepper before searing the pot roast. Turn heat low and add carrots, onions, garlic, bay leaf, (red pepper flakes, optional). Pour in enough liquid (broth & wine) to within an inch of the top of the pot roast. Simmer on the stove top till done, approx 1 1/2-2 hours, depending on the thickness of the pot roast. A meat fork test will tell you if the pot roast is done. It should come out like it was stuck in butter. Optional to thicken the broth to make a gravy for serving with the meat.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 Min
Personal Notes:
Personal Notes:
Grandmom Marion always served pot roast with a wide egg noodle, boiled and then pan fried. You can pair this dish with your favorite starch and serve with a green salad.

 

 

 

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