Mom’s Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: olive oil
One 3-5 pound boneless chuck roast, trimmed
All purpose flour
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs
1 garlic cloves, chopped
1 (14-ounce) can fat-free, less-sodium beef broth
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Ketchup
1/4 cup Worchestire sauce
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Directions: |
Directions:Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with flour, salt and pepper. Add roast to hot pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.Add the red wine to deglaze, scraping the yum yum s off the bottom of the pan. Return the browned roast to the pan. Add thyme sprigs, chopped garlic, beef broth; bring to a simmer. Add worshestire sauce and a few squirts of ketchup. Cover pan and cook at slow simmer for 1 hour until the roast is almost tender.
Add carrots and potatoes to pan. Cover and cook for 30 minutes or until vegetables are tender. Serve roast with vegetable mixture and cooking liquid. Garnish with fresh leaf parsley of desire. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: Pot roast, the ultimate comfort food. I grew up on pot roast that quite honestly I thought was good, until Emeril Lagasse showed me the proper way and OH BOY - what a difference! There is nothing better than this comfort food on a cold winters night with the family. It is a great left over that can easily make a sandwich, like your dad does.
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