Classic Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 3 to 5 pound beef roast chuck
2 tsp. salt
1 tsp. black pepper
2 Tbsp. vegetable oil
6 cloves minced garlic
4 cups low sodium beef broth
1/4 cup Worcestershire sauce
2 large white onions cut into 2 inch chunks
1 pound baby carrots
1 pound red potatoes cut into bite-sized chunks
1 sprig fresh rosemary (optional)
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Directions: |
Directions:1. Preheat oven to 350 degrees. Heat a large, oven safe dutch oven pot over high heat.
2. Season both sides of roast with salt and pepper.
3. Add vegetable oil to pot and sear each side of roast for 3 - 4 minutes. Remove roast from pot and set aside. Add garlic to pot and saute for 60 seconds. Deglaze pot with beef broth. Add roast back to pot.
4. Pour Worcestershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat. Place rosemary sprig (optional) on top.
5. Place a lid on the pot and transfer it to the oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees and shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:3.5 hours |
Personal
Notes: |
Personal
Notes: SLOW COOKER INSTRUCTIONS: Season the roast with salt and pepper. Searing in oil in a skillet is an optional step (not necessary). Place the seared or un-seared meat directly into a slow cooker. Add in all remaining ingredients and cook on low 8 hours.
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