"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pot Roast Recipe

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This recipe for Pot Roast, by , is from A Legacy Unforgotten -Womack/Davis Family Heirloom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Iris Womack
Added: Saturday, December 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3-5 lb beef chuck roast
1 medium onion, sliced
2 cloves garlic
5 small white potatoes, peeled and quartered
4 medium sized carrots, peeled and cut in chunks
2 stalks celery, cut in chunks
3 Tbsp olive oil
4 Tbsp Worcestershire sauce
1 cup water
1 bay leaf
2 Tbsp Old Bay seasoning
1 tsp sage
Salt and pepper to taste

Directions:
Directions:
Wash roast and pat dry with paper towel. Brush 1/2 Tbsp olive oil on one side of roast. Rub 1/2 of powdered seasonings onto roast. Turn roast over and repeat. Let roast sit on covered plate for 15-20 minutes. Place shallow baking pan on top of stove and add the remaining 2 Tbsp olive oil. Sear roast on both sides until brown. Add bay leaf, Worcestershire sauce, water, celery, onion and garlic. Cover pan and bake for 1 1/2 hours in 375 oven. After about 1 hour, take out the bay leaf and add carrots and potatoes.

Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This was a wintertime favorite of mine that Mamma cooked during my childhood. Even when I prepare it now I still have those same warm fuzzy feelings.

By the way, the leftovers are great on top of toasted bread.

 

 

 

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