Jan's Higley Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 3-4 lb chuck roast (sometimes called underblade chuck roast)
Extra virgin olive oil or Olive oil spray (like Pam cooking spray)
Flour (enough to coat both sides of the roast)
Worcestershire sauce - shake on both sides of the roast (about 1/2 cup or more)
Lawry's seasoned garlic salt to taste
1-2 tbsp Minced garlic
1-2 Vidalia (or sweet white) onions, diced
Small or Baby Red Creamer New potatoes, cut in half or quarters if large
Fresh baby carrots (use the very small carrots that are already cleaned).
Canned or Packaged Low fat chicken broth to cover 3/4 of the roast.
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Directions: |
Directions:Spray or coat both sides of the roast with Olive oil or Olive oil spray. (This helps the flour and seasonings adhere to the meat). Sprinkle flour on both sides of the meat and rub it in evenly to lightly coat. Sprinkle with garlic salt.
Put a couple of tablespoons of olive oil in bottom of frying pan. Add minced garlic to pan and brown on medium for 1-2 minutes.
Turn burner to medium-high and quickly brown both sides of the roast (2-3 minutes for each side) in garlic and oil.
Generously sprinkle Worcestershire sauce over both sides of browned meat, and transfer meat to roasting pan with a lid.
Add chicken broth to cover 1/2 or little more of the roast. Add onions on top of roast and around pan.
Bake uncovered at 425º for 15 minutes, then cover and reduce heat to 325º. Continue baking for about 2 hours.
Add carrots and potatoes. Add a little more water of chicken broth, if necessary, to ensure water comes to top of vegetables.
Continue baking until roast and vegetables are so tender they fall apart. 1 to 1 1/2 hrs more depending on oven. |
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Personal
Notes: |
Personal
Notes: Total cooking time is 3-1/2 hours. This meat has a lot of fat which you'll have to trim as you serve. You can experiment with different cuts of meat, but generally if you get one too lean they will not have as much flavor and will be tougher.
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