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Pot Roast Recipe

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This recipe for Pot Roast is from The Williford Family Cookbook v. 2, 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:  
Chuck Roast
Salt and Pepper
2 tablespoons vegetable oil
3 onions
small package Baby Carrots
4 Baking Potatoes, peeled and cut into 4ths
Celery (optional)
A few sprigs of Thyme and Rosemary or use powdered
1/2 cup red wine or sherry
Directions:
Directions:
Preheat oven to 325 degrees
1. Generously season chuck roast with salt and pepper
2. Add 2 tbsp. vegetable oil to pan and brown roast on both sides (approx 3-4 minutes each side)
3. After nice and brown, remove roast from pan. Add onion, carrots, potatoes, celery, a few sprigs of Thyme and rosemary. Stir until vegetables get a little bit of color, then add roast back in.
4. Pour 1/4 cup red wine or sherry over roast and enough beef stock to almost cover roast (4-6 cups).
5. Put in 325 degree oven for approx 3 – 3 ½ hours or in pressure cooker for 45 minutes.
Number Of Servings:
Number Of Servings:
6

 

 

 

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