Sunday, December 1, 2013

Sunday Pot Roast

I watch for sales on beef now that it has become so expensive, but beef seems to satisfy everyone no matter food likes and dislikes.  Since it is Sunday and a day for something special on the dinner table, this is my very simple pot roast recipe that I do not stray from much when making pot roast. 

Preheat oven to 350 degrees F.

Add 2 tablespoons olive oil to your Dutch oven.  Turn heat on medium under pot.

Generously sprinkle a 4 lb. chuck roast with Kosher salt and pepper.

Brown roast on all sides for 5 to 6 minutes. 

Remove roast to a platter and add 2 cups chopped onion to the pot.  Add a little extra oil to cover the bottom of the pan.  Saut√© for 8 minutes.  Deglaze pot with  beef stock.  Return roast to pan.

Bring the stock to a simmer. Turn off heat under pot.

Add a dried thyme and parsley. 

Mince 3 large cloves of garlic and spread on roast.

Cover and bake for 1 and ½ hours.

Remove pot from oven and add:  2 lb. unpeeled Yukon Gold potatoes and 4 large peeled carrots.

Cover the roast and veggies again. Return pot to oven and cook for another hour.

You can also cook this in a crock pot but make sure you brown your beef first before putting it in a crock pot.   Fry your onions in the pan you brown the beef roast in and then deglaze it with the broth.  You can toss everything in the crock pot at once and put it on low for 6 to 8 hours depending on the size of your roast.  

The house will be filled with smells to make anyone hungry.  It is one pot meal that will bring a smile to everyone face.  Just hope for leftovers because roast beef is a valuable leftover that you can do so many things with to make people happy. 

Be happy and may God bless you and yours.  

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