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Pot Roast Recipe

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This recipe for Pot Roast, by , is from Pipkin 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!

Contributor:  
Contributor:  
Emory Pipkin

Category:
Category:

Ingredients:  
Ingredients:  
Salt and pepper
One 3-5 lb roast
6 tbsp olive oil
1 whole onion
3-5 whole carrots
2-3 whole potatoes, Yukon or golden
1 cup of red wine (optional)
3-4 cups of beef broth
2 sprigs rosemary
2 sprigs of thyme

Directions:
Directions:
1. Preheat oven to 275 degrees F
2. Generously salt and pepper the roast, rub it in
3. Prepare the vegetables. Peel and chops the onion in half, wash and cut the potatoes and carrots into 2 inch pieces
4. In a large pot, heat 3 tbsp olive oil over medium-high heat. Add onions to the pot, browning them on both sides. Remove from pot to a plate.
5. Add carrots and potatoes into the very same pot and toss them around every few minutes until they are browned. Remove from pot onto plate as well
6. Add remaining olive oil to pot. Place the meat in the pot and sear it on all sides until it is brown all over. Remove the roast to a plate as well
7. With the burner on high, pour the red wine or 1 cup beef broth into pot to de-glaze the bottom of the pot. Use a whisk to scrape the bottom of the pot to get the bits of black up. 8. Once as much of the black bits are scraped up as can be, leave the wine or broth in the pot along with the black bits and place the roast back into the pot
9. Add the beef broth and then add the onions, carrots, and potatoes along with the rosemary and thyme
10. Put the lid on the pot and place in the oven. Let cook 4 hours for 3-4 lb roast, 5 hours for 5 lb roast
11. If roast is not yet fall apart tender, place pot back on shove on low heat and let simmer for around 30 minutes

 

 

 

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