Savory Pot Roast

• ThePhoody

For my first post, I chose to showcase an American classic – The Pot Roast. This version is very light on the prep-time, but packs a HUGE flavor. It also is simple enough for the cook to get creative and put his/her own spin on it. I love the recipe below, because it is relatively inexpensive, and the prep-time to eater-praise ratio is through the roof! If you want to give the impression you slaved in the kitchen all day, this is your dish. Nobody needs to know you used that extra time to get a mani/pedi or catch up on that novel.

In the future, I plan showcase the steps with photos throughout the process…stay tuned.

Pot Roast

Prep-time: 15-20 minutes

Cook-time: 6 hours

Ingredients:

  • Large chuck roast (you can use any cut, but marbled cuts will produce the most tender results)
  • Carrots
  • Celery
  • 1 large vidalia onion
  • Fresh rosemary
  • Fresh thyme
  • 3-4 bay leaves
  • Olive oil
  • Sea salt
  • Fresh ground pepper
  • Beef bullion
  • Onion soup mix (optional)

Cooking instructions:

  1. Preheat oven to 275°-300°.
  2. On medium-high heat, heat 2-3 tablespoons olive oil in large dutch oven on stovetop. Place roast gently in the pan and cook all sides until browned. This step is crucial as it will help the roast retain it’s volume while cooking. You can skip this step if you are in a rush, but your roast will lose much of its volume.
  3. Add enough water to cover most of the roast.
  4. Add dry seasonings, salt and pepper, bullion, bay leaves, and onion soup mix (if using).
  5. Pluck rosemary and thyme from stems and add to pot.
  6. Add carrots (cut into 2 inch bite-size pieces).
  7. Add celery (cut into 2 inch bite-size pieces).
  8. Chop onion into quarters for large manageable pieces. Place in pot.
  9. Cover with dutch oven lid, and place in oven.
  10. Cook for 6 or more hours until the roast falls apart when prodded with fork. There is no need to baste the roast if covered properly…just put in the oven and check it 6 hours later.

Serve with garlic mashed potatoes  (use gold potatoes for best results), and yeast rolls. Pair with cider (always preferred hard) for the perfect fall dish.

 

– The Phoody

 

Leave a comment