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Pot Roast Recipe

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This recipe for Pot Roast is from The Chadwick 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:  
4-5 lb boneless Chuck Roast
Salt
Pepper
3-5 garlic cloves
2 T olive oil or Bacon grease
Another 2 T olive oil
1/2 cup flour
1 large onion cut in wedges
2 1/2 cups Stock
1/2 cup red wine
1 T Worcestershire sauce
3-5 Carrots
2 celery stacks cut in 3 parts
2 large Idaho potatoes - peeled and cut into quarters (optional)
Directions:
Directions:
Pre--heat oven to 275. Cut slits into roast on both side and fill will slices of peeled garlic. Salt, pepper and flour all sides of roast. In a dutch oven large enough for the size roast that you have, heat 2 T of oil and brown roast on all sides. Take roast out of pan and place on plate. Heat the other 2 T oil and add 2T flour and make a light brown colored roux. Add wine, Worcestershire sauce and then add stock. Add more salt and pepper if needed. Return roast to Dutch oven. Cook for 2 hours covered. After the first 2 hours add carrots, onions, potatoes, and celery. Cook another 2 1/2 hours or until meat and vegetables are tender.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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