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      Cathy's Pot Roast

      Ingredients

      1 whole{}(4 To 5Pounds) Chuck Roast

      2 Tablespoons{}OliveOil

      2 whole{}Onions

      1 8oz. package of mushrooms sliced

      6 whole carrots or 1 package baby carrots

      Salt To Taste

      Pepper To Taste

      1 cup{}Red Wine

      2 Cups Beef Stock. I make mine with the concentrated paste in thejar. Try it!

      3 sprigs{}FreshThyme, or more to taste optional

      3 sprigs{}FreshRosemary, or more to taste optional

      1 tsp. chopped fresh garlic

      PreparationInstructionsGenerously salt and pepper your chuck roast.

      Heat a large pot or Dutch oven over medium-high heat. Then add 2to 3 tablespoons of olive oil

      Cut two onions in half and cut 6 to 8 carrots into 2-inchslices.{} When the oil in the pot is very hot, add in the halved onionssprinkle with salt and pepper, browning them on one side and then the other.Remove the onions to a plate.

      Throw the carrots and the mushrooms into the same hot pan add asprinkle of salt and pepper and toss them around a bit until slightly browned,about a minute or so. Remove to plate with onions.

      If needed, add a bit more olive oil to the now empty hot pan.Place the meat in the pan and sear it for about a minute on all sides until itis nice and brown all over. Remove the roast to a plate.

      With the burner still on high, use either red wine or beef broth(about 1 cup) to the pan, Stir and scrape the bottom with a whisk to get all ofsmall pieces that have accumulated incorporated into the resulting stock.

      When the bottom of the pan is sufficiently de glazed, place theroast back into the pan and add enough beef stock to cover the meat halfway(about 2 to 3 cups). Add in the onion and the carrots. Add in 3 or 4 sprigs offresh rosemary and about 3 sprigs of fresh thyme. (if you have it on theseherbs. If not skip it.) Add in the 1 tsp. garlic.

      Put the lid on, then roast in a 275F oven for 3 hours (for a3-pound roast). For a 4 to 5-pound roast, plan on 4 hours. This recipe works inthe crock pot as well.{} Simply brown your vegetables and roast and place allin crock pot on low for 8 hours or on high for 4 hours. Time is based on a 4pound roast or two 2 pound roasts as I did for your slow cooker.{}

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