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Grammy June's Pot Roast Recipe

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This recipe for Grammy June's Pot Roast is from The Arnold 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:  
Salt and Pepper
3-5lb Chuck Roast
2-3 tbsp Olive Oil
2 Whole Onions peeled and halved
6-8 Carrots unpeeled and cut into 2" pieces
6-8 Potatoes quartered
1 Cup Red wine
3 Cups Beef Broth
2-3 Sprigs Fresh Rosemary
2-3 Sprigs Fresh Thyme
Directions:
Directions:
1. Preheat oven to 275º.

2. Salt and Pepper Chuck Roast

3. Heat the Olive oil in large pot over medium high heat. Add halved onions browning on both sides. remove onions and save on a plate.

4. Throw the carrots and potatoes into the pot and toss around until brown. Reserve carrots and potatoes with the onion

5.Use 1 cup wine or beef broth to de-glaze pot. Scraping the bottom with a wisk. Place roast back into pot, add reserved veggies and fresh herbs.

6. Put lid on and put in oven for 3 hours for a 3lb roast. add 1-2 hours per extra pound.

Roast is ready when it is fall apart tender!!
Preparation Time:
Preparation Time:
~5 hours

 

 

 

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