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Pot Roast Recipe

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This recipe for Pot Roast is from A Legacy Unforgotten -Womack/Davis Family Heirloom 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:  
3-5 lb beef chuck roast
1 medium onion, sliced
2 cloves garlic
5 small white potatoes, peeled and quartered
4 medium sized carrots, peeled and cut in chunks
2 stalks celery, cut in chunks
3 Tbsp olive oil
4 Tbsp Worcestershire sauce
1 cup water
1 bay leaf
2 Tbsp Old Bay seasoning
1 tsp sage
Salt and pepper to taste
Directions:
Directions:
Wash roast and pat dry with paper towel. Brush 1/2 Tbsp olive oil on one side of roast. Rub 1/2 of powdered seasonings onto roast. Turn roast over and repeat. Let roast sit on covered plate for 15-20 minutes. Place shallow baking pan on top of stove and add the remaining 2 Tbsp olive oil. Sear roast on both sides until brown. Add bay leaf, Worcestershire sauce, water, celery, onion and garlic. Cover pan and bake for 1 1/2 hours in 375º oven. After about 1 hour, take out the bay leaf and add carrots and potatoes.
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This was a wintertime favorite of mine that Mamma cooked during my childhood. Even when I prepare it now I still have those same warm fuzzy feelings.

By the way, the leftovers are great on top of toasted bread.

 

 

 

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