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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pot Roast Recipe

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This recipe for Pot Roast is from Kiki's 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 - 5-7 lb. chuck roast
Salt and pepper to taste
2 tbsp. olive oil
2 whole onions
6 whole carrots
2 cups water
1 package Lipton's beefy onion
3 sprigs fresh rosemary, or more to taste
3 sprigs fresh thyme, or more to taste

Directions:
Directions:
Salt and pepper chuck roast.
Heat 2-3 tbsps. olive oil in large pot over medium high heat. Sear the meat.
Cut 2 onions in half and cut carrots into 2" pieces.
Add beef broth, rosemary and thyme, scraping the bottom of pot for browned pieces.
Simmer until done, approximately 2 hours.
For thicker gravy, remove 3/4 cups broth and add 3 tbsps. flour. Stir or shake until blended. Add to pot and stir until thickened.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Delicious!

 

 

 

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