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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Perfect Pot Roast Recipe

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This recipe for Perfect Pot Roast is from THE PAUL NATION FAMILY 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:  
¼ cup olive oil
3 onions, sliced
3 cloves of garlic, halved
3-4 lb top or bottom round roast, (or chuck roast)
1 tbsp garlic powder
salt and pepper
2 cups beef broth
1 cup red wine
1 tsp thyme
8 carrots, cut in half or quartered
optional: 6 medium potatoes, peeled
Directions:
Directions:
* Preheat oven to 275º.
* In large dutch oven or cast iron pan, heat olive oil over medium heat and sauté onions until golden. Add garlic and cook for another 1-2 minutes. Remove onions and garlic and set aside.
* Sprinkle garlic powder, salt and pepper on every side of the roast. If needed, add more oil to the pan. A light covering on the bottom of the pan is perfect. Sear roast on every side. About 3-4 minutes a side. Remove roast from pan. Add wine to deglaze pan and stir to get the cooked beef pieces on the bottom of the pan (Adds so much more flavor!). Add beef broth and thyme.
* Cover and cook in oven for 2 hours. Add carrots and potatoes, if using, to pan, cook another 1½-2 hours or until roast is falling apart tender.
* To serve, remove roast and vegetables from pan and place in serving dish. Cover with some of the broth. Put remaining broth in dish or make a nice gravy with it.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 Min

 

 

 

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