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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

My Sister's Pot Roast to Die For! Recipe

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This recipe for My Sister's Pot Roast to Die For! is from Weed High School Community 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 to 5 lb boneless chuck roast (salt and pepper to taste)
2 tsp olive oil
2 tsp olive oil (again)
2 cups chopped onions
3/4 cup red wine
4 cups beef broth
1/4 cup catsup
2 tbsp Worcestershire sauce
1 can Rotel diced tomatoes
1/4 lb small red potatoes
1 lb peeled carrots, cut into 1" pieces
1lb fresh green beans, you can cut into 2" pieces but I like to leave whole
2 tbsp lemon juice
Directions:
Directions:
Brown chuck roast in the first 2 tsp olive oil on both sides. Remove roast. Add second 2 tsp olive oil to pan and saute onions until golden. Add red wine - deglaze and reduce until wine is 3/4 gone. Put roast back in pan spooning onions on top.
Mix together broth, catsup, Worcestershire sauce and diced tomatoes. Pour over roast and bring to a simmer then put into a 300* oven for 2 1/2 hours.
After the 2 1/2 hours has passed, add red potatoes, carrots and green beans to roast. Baste with liquids in pan. Bake at 350* 1 hour.
When done, remove roast and veggies to platter - cover to keep warm. Add lemon juice to pan - simmer on stove top while adding water/flour mixture to thicken for gravy.
Personal Notes:
Personal Notes:
I like to make this when I want to impress someone! Works every time and everyone wants the recipe. Thanks for this one sister! (Rhonda Ramm)

 

 

 

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