Crowd Pleasing Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 - 5 lb chuck roast
Onion Powder
Ground Black Pepper
Sea Salt
Olive Oil
Lea & Perrins Worcestershire Sauce
2 - Beef Bouillon Cubes
3 Bay Leaves
water
6-8 Whole Carrots - Washed, peeled & cut in thirds
6 Whole Potatoes - Washed & cut in quarters (No need to peel)
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Directions: |
Directions:Rinse and pat dry chuck roast
coat all sides of roast in onion powder
Grind Black Pepper over the entire roast
Preheat 2 tbsp of Virgin Olive oil coating the bottom of your dutch oven (Large Pot) MEDIUM HIGH
Place onion-powdered & peppered roast into hot oil and sear all sides of the roast.
Immediately add Bay Leaves and bouillon cubes to hot oil with roast.
Pour ~ 1/4 Cup Worcestershire Sauce over the roast and cubes; stir to break up cubes. As the sauce begins to thicken, add 2 cups of water to the sauce. Bring to a boil, cover and decrease temperature to LO.
Cook roast on low for ~ 3 hours, checking water level.
Add cut Carrots & Potatoes atop and around the roast.
Generously add Sea Salt & Ground Pepper
Cover and continue to cook for at least another hour until carrots are done. (check with fork)
Serve right out of the pot to a hungry crowd...Sit back and take in all the compliments!!! |
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Personal
Notes: |
Personal
Notes: Save any leftovers to make an awesome beef stew by adding 2 cans of chopped Hot & Spicy (or regular) tomatoes and a little more water!
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