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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Old Fashion Pot Roast Recipe

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This recipe for Old Fashion Pot Roast is from The Osborn 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:  
3-5 lb Chuck Roast
Garlic slivers or powder 5-6 slivers or 2 tsp powder
3-4 tbs bacon greese or crisco
1/4 cup flour (heaping cup)
1/2 tsp fresh ground pepper
1/2 tsp course ground salt
1 tsp Onion powder
1 1/2 cups beef brooth
1 med onion sliced
1 tsp dried thyme crushed
1 tsp dried rosemary crushed
1 large bay leaf
Optional Veggies can be added for the last hour of roasting;
5 large carrotts cut into bite size pieces, 1 lb golden potatoes quartered.
Directions:
Directions:
Rinse meat and pat dry then place into a large plastic bag the flour, garlic, salt, pepper, onion powder, shake it to mix. Place the roast in the bag and coat roast completly, make sure to pat in and rub it in to the meat using all the flour.

In large dutch oven pot, pre heat greese to med high

Place roast in pre-heated pan and sear on all sides. While the roast is browning slice your onion and break into rings.

Once meat is brown on all sides, take the thyme and rosemary into your palm and crush it over the top of the meat, place onion rings on top and add beef brooth, bring to a boil.

Cover tightly and reduce heat to a low simmer or place in oven at 325 degrees for 3 hours.

If you wish to add veggies, now is the time. Place the around the top of the meat and cover loosely and continue to cook until the vegiies are tender, about 45 minutes.

Remove veggies and then with large spatula remove meat in one piece and set on plater. Use dripping s to make a gravy and serve!!
Number Of Servings:
Number Of Servings:
7-9
Preparation Time:
Preparation Time:
4 1/2 hours

 

 

 

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