Directions: |
Directions:Pat dry the Chuck Roast and season with salt and pepper. Heat the olive oil and butter in a Dutch oven and brown the roast on each side, approximately five (5) minutes per side.
Transfer the roast to a large plate, set aside. Add garlic and sugar; cook until fragrant, about 30 seconds.
Add enough beef broth, chicken broth (and 1/4c. red wine if you like) water and thyme, scraping bottom of pan with wooden spoon to loosen. The liquid should come approximately halfway up sides of roast. Add one onion chopped up and then place a large piece of foil over pot and cover tightly.
Place Dutch oven on the center rack of a 300º oven and bake for 3 to 3 1/2 hours until tender, a Granny Fork should meet with little resistance.
Add carrot, celery, onion, potatoes and any other root vegetable you desire one (1) hour before done.
When done, transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle for about five (5) minutes, then use wide spoon to skim fat off surface.
Using slotted spoon, transfer vegetables to a warmed serving bowl or platter. Using chef's or carving knife, cut meat into 1/2-inch-thick slices or pull apart into large pieces; transfer to bowl or platter with vegetables and pour about 1/2c. sauce over meat and vegetables. Serve, passing remaining sauce separately. |
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Notes: |
Personal
Notes: When making Pot Roast you can also add Rutabaga, Parsnips or Turnips if you like.
Some recipes call for turning roast in Dutch oven every 40 minutes or so. Mom never does that, either method is good though.
The cooking time noted in this recipe is not specific, cooking longer only makes roast more tender.
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