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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Pot Roast Recipe

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This recipe for Pot Roast is from Christensen Family Cookbook , 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:  
1 tsps olive oil
1 (3-pound) boneless chuck roast, trimmed
1 tsps sea salt
1/4 tsps freshly ground black pepper
2 cups coarsely chopped onion(I also use shallots,chives,or leeks)
1 cup dry red wine (or beer)
1-2 stalks celery with leaves
2 garlic cloves, in slivers
1 (14-oz) beef broth
1 bay leaf
4 large carrots, peeled and cut to 1-inch pieces or small bag baby carrots
2 lbs Yukon gold potatoes, peeled and cut into quarters or 1 1/2 lbs small whole potatoes
Directions:
Directions:
Preheat oven to 350º. Heat olive oil in a large Dutch oven over medium-high heat.Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender. Return browned roast to pan. Add the red wine, chopped celery, garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender. Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until veggies are tender. Remove bay leaf from pan; discard. Mom would cut meat into chunks but you could also slice or shred meat with 2 forks Serve roast with vegetable mixture and cooking liquid.

 

 

 

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