A Terrific Pot Roast

When fast food is getting boring or you need some real food in your diet, you'll turn to this pot roast time after time. In just a couple of steps, and in one pot, you'll be able to put the pot in the oven and walk away, letting the ingredients themselves do all the cooking for you.

Ingredients:
olive oil
4-5 pound chuck roast, well marbled
1 onion, quartered
3 carrots, cut in bite-sized pieces
beef broth
salt and pepper
fresh rosemary and thyme
1. Preheat oven to 275 degrees.

2. Heat olive oil in large pot over medium-high heat. This is the same pot you're going to cook everything in, so make it a big one!

3. Brown the onions in the hot oil and remove. Brown the carrots and remove.

4. Add a little more oil if necessary. Generously coat the roast with salt and pepper. Brown all sides in the hot oil. Remove.
5. Deglaze the pan with broth, scraping up all the little brown bits, until simmering.

6. Add the roast, onion and carrots back into the broth. Add 3-4 springs each of rosemary and thyme. Add more broth, until the roast is about half covered.

7. Put the lid on the pot and place in the oven. Cook about an hour per pound, so plan on about 4-5 hours of cook time.

8. Allow the roast to rest for a few minutes before slicing. Actually, it will probably fall apart when you pull it out of the pot, which is a very, very good thing.

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