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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Grandma’s Pot Roast Recipe

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This recipe for Grandma’s Pot Roast is from Cooks in a Book , 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:  
Chuck Roast
Yellow onion
Carrots
Beef stock
Potatoes
Garlic powder
Pepper
Directions:
Directions:
You need a chuck roast, baby carrots (the large ones tend to get very soft and mushy), and yellow onions, and a large beef stock, new potatoes. Marinate the roast with meat tenderizer (careful don’t over do it will make everything too salty), garlic powder and pepper. Wrap it and keep it overnight in the fridge. Sear the roast in a large skillet on all sides, you may need a little oil in the skillet. When the roast is seared add the carrots and onions to the pan and let them soften and brown a little, the amount of carrots and onions will be according to how big the roast is and how many people you’re feeding, you be the judge. Then add about half the beef stock to the pan, put a lid on it, turn the heat to medium and watch that it does get dry. Check it and if it is cooking nicely put it in a 350 oven, check it frequently, if the stock is low add more. When the roast is tender add the stock and your peeled new potatoes and put it back in the oven until the potatoes are done. Make your gravy as usual, if you don’t have enough juices from the roast use more beef stock.

If you don’t have a skillet big enough to sear the roast and the veggies take the roast out and put veggies in. You can the put the roast and veggies in a large roasted and put it right in the oven after adding the stock. Follow the same directions as before.

 

 

 

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