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Old fashioned fall apart Pot Roast Recipe

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This recipe for Old fashioned fall apart Pot Roast, by , is from The Mogyordy Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



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
2-3 potatoes cut in 2 inch cubes
salt and pepper to taste

1 cup red wine, optional
3 cups beef broth
2 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Generously salt and pepper the chuck roast. Sear the chuck roast on both sides in olive oil. This will seal in juices and flavor!Remove and sear onions and carrots too. (This is optional but adds flavor) Remove from pot and with a high heat add wine to remove the glaze attached to the pot.
In a large cooking pot, dutch oven or slow cooker place chuck roast and surround with cut onions, potatoes, and carrots. Add the remaining glaze from searing pot and beef broth or water to cover 1 1/2 inche
Add any additional seasonings and another dash of salt and pepper.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.You can also cook this in a covered roasting pan in the over at 350 degrees for 1 1/2 hours. When meat is fall apart tender it's ready.

To serve make a flour gravy with the remaining juices or serve with ketchup! Hot crusty bread is a nice add-on with this roast. Save some of that wine,too, and serve with the meal.

Personal Notes:
Personal Notes:
This is a timeless favorite at my house. It's a great morning make for a special night dinner.




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