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Perfect Pot Roast Recipe

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This recipe for Perfect Pot Roast is from The Hutchings Family Cookbook Project, 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:  
ROAST:

3-4 lb. Beef Chuck Roast
2 T. Olive Oil
1 medium Onion (chopped)
1 medium Carrot (chopped)
1 small celery rib (chopped)
Garlic Cloves (2) (minced)
1 cup chicken broth
1 cup beef broth
1 sprig fresh thyme

VEGETABLES:

2 medium carrots cut in 1 inch pieces
2 medium onions cut in 1 inch slices
3 medium potatoes cut in 1 inch slices
Directions:
Directions:
Preheat oven to 300º with rack in middle position. Pat roast dry and season with salt and pepper.
In a heavy roasting pan heat olive oil on medium high heat until it shimmers ( Brown roast thoroughly on all sides (8-10 minutes). Transfer roast to plate and set aside. Reduce heat to medium; add 1 onion, 1 medium carrot, 1 stem celery (all chopped). Cook, stirring occasionally, until browned (8-10 minutes). Add minced garlic and cook for 30 seconds more. Add chicken and beef broth and sprig of thyme. Cook scraping bottom of pan to loosen the brown bits. Return the roast to the pan and add enough water so liquid comes halfway up to the side of the roast. Bring liquid to a simmer (not a boil) over medium heat. Cover the pot with foil and then place lid on top. Transfer pot to the oven. Cook, turning roast every 30 minutes. After 2 hours, add the vegetables to the pot, pushing them down in the liquid. Cook roast until fall apart tender (about 3/12 to 4 hours).
Personal Notes:
Personal Notes:
Cook it low and slow. If it is not falling apart...keep cooking!

 

 

 

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