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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Perfect Pot Roast Recipe

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This recipe for Perfect Pot Roast is from Way 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:  
Salt and pepper
One 3 to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme
Directions:
Directions:
Preheat oven to 275 degrees

Generously salt and pepper the roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cuo) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and carrots, along with yhe fresh herbs.

Put the lid on, then roast for 3 hours for a 3 pond roast. For a 4 to 5 pond roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Prep 15 min. cook 4 hours

 

 

 

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