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Pot Roast Recipe

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This recipe for Pot Roast is from The DuMeyer 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 beef roast
2 T olive oil
2 Onions
4-6 Carrots
Carrots1 C red wine or beef broth
2-3 C beef broth
2-3 sprigs rosemary and thyme
Directions:
Directions:
Full Answer

To start, preheat an oven to 275 degrees Fahrenheit. Take a 3- to 5-pound chuck beef roast, and apply salt and pepper liberally to the entire surface of the meat. Add 2 tablespoons of olive oil to a Dutch oven or large pot with a lid, and brown two halved onions, setting them aside when browned. Peel and cut six, seven or eight whole carrots into 2-inch pieces, and brown them in the pot like the onions. Remove and set them aside with the onions. Place the chuck roast into the pot, and sear until it is browned on all sides. Remove and set it aside on a plate.

Add 1 cup of red wine or 1 cup of beef broth to the pan to deglaze the drippings while scraping the bottom of the pot with a metal spatula. Place the roast back in the pot, and cover the meat halfway with 2 to 3 cups of beef broth. Add the reserved onions and carrots along with two or three sprigs each of fresh rosemary and thyme.

To finish, put on the lid, and roast for about one hour per pound of meat. The roast is finished when the meat is tender and falls apart with a fork.
Preparation Time:
Preparation Time:
1 hr per lb. plus prep time.
Personal Notes:
Personal Notes:
From the Pioneer Woman website

 

 

 

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