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Stringy Meat (Mom's Pot Roast) Recipe

4.5 stars - based on 2 votes
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This recipe for Stringy Meat (Mom's Pot Roast) is from The Smith Family Cookbook, 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:  
3-4 pound chuck roast
3 large white potatoes OR 12 small red potatoes
8 baby carrots
1 onion, sliced
1 stalk celery, sliced
1/2 teaspoon chopped garlic
1 tablespoon Worcestershire sauce
Directions:
Directions:
Use an electric frying pan. Brown the meat on all sides. Add onions and sauté until 1/2 of the onions are translucent. Add garlic and Worcestershire sauce and turn to coat. Add about 2 cups of water and bring to a boil. Turn pan to simmer and cook (covered) for about 2 1/2 hours, adding water as needed.

Add carrots, potatoes , celery and rest of onion and cook (covered) for 1 1/2 hours until meat is tender and veggies are done. Continue to add water as needed.
Personal Notes:
Personal Notes:
Lisa came up with the name “Stringy Meat” for Mom’s pot roast, cause it’s so tender it just falls apart. The house smells wonderful while it’s cooking, too.

 

 

 

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