POT ROAST
Pot roast is one of those foods that reminds me of chilly days and my childhood. There is nothing better then the smell of meat and onions cooking in your house. This recipe is rich and will stick to your bones on a cold day. I like to serve this with leek mashed potatoes and a side of spinach. It is my go-to recipe if I have weekend guests, it makes them feel at home and is super easy to prepare so I do not have to be in the kitchen all day! try making my apple pie for desert and this will be a true American dinner!
INGREDIENTS
Chuck roast
4 onions
4 cloves garlic
4 carrots
1 rib celery
bay leaf
salt
pepper
1 cup red wine
1 package onion soup mix
4 onions
4 cloves garlic
4 carrots
1 rib celery
bay leaf
salt
pepper
1 cup red wine
1 package onion soup mix
DIRECTIONS
Buy a chuck roast, they may call it something different depending on the
grocery store.... But make sure its a big piece of beef with lots of fat marbled through.
Salt and pepper it all over. It is really important to add a lot of salt to it
because the beef needs it. Brown all sides in an oiled pot. It is
important to get a nice deep brown because this will make your gravy good. When
browning the meat, it will stick to the bottom of the pot till it is ready to
turn. The meat actually tells you when it is ready to turn, if it is not ready it will be stuck. In the mean time chop up 3
onions, 1 rib of celery and 3 pieces of garlic. Add this to the pot when you are browning the
last side of the beef. You want a light Carmel color to your onions. This
will also make the gravy taste better. Then cover the meat with water and wine and add 1
envelope of onion soup mix, 2 bay leaves and a couple of splashes of Worcester
sauce. Let cook on stove for 2 1/2 hours or so.... Maybe longer. Check the
meat to see when tender. Towards the end of cooking, I add cut up carrots.
When the meat is tender, I take it out and cut it up and then add it back to the
pot to cook in the gravy for. Little while. If there is too much liquid, cook
with the lid off to reduce the liquid.
Chefs notes: I have burned more pot roasts that I can count, because I am not watching it. If the water level gets too
low, add more water
grocery store.... But make sure its a big piece of beef with lots of fat marbled through.
Salt and pepper it all over. It is really important to add a lot of salt to it
because the beef needs it. Brown all sides in an oiled pot. It is
important to get a nice deep brown because this will make your gravy good. When
browning the meat, it will stick to the bottom of the pot till it is ready to
turn. The meat actually tells you when it is ready to turn, if it is not ready it will be stuck. In the mean time chop up 3
onions, 1 rib of celery and 3 pieces of garlic. Add this to the pot when you are browning the
last side of the beef. You want a light Carmel color to your onions. This
will also make the gravy taste better. Then cover the meat with water and wine and add 1
envelope of onion soup mix, 2 bay leaves and a couple of splashes of Worcester
sauce. Let cook on stove for 2 1/2 hours or so.... Maybe longer. Check the
meat to see when tender. Towards the end of cooking, I add cut up carrots.
When the meat is tender, I take it out and cut it up and then add it back to the
pot to cook in the gravy for. Little while. If there is too much liquid, cook
with the lid off to reduce the liquid.
Chefs notes: I have burned more pot roasts that I can count, because I am not watching it. If the water level gets too
low, add more water
