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Image Credit: JodieMo
Old Fashioned Pot Roast
“But some days are not as busy as others. Sometimes we find ourselves actually home during the day. These days are usually spent catching up on laundry or yard work and having a little family time together. I love these days. On those days, I may never get out of my sweatpants or put on a bra. I can plan a dinner that takes hours to cook knowing that the result will be absolutely phenomenal. I wish I had more of those days. On those beautiful, rare, slow days I love to make pot roast.” JodieMo
1 tablespoon olive oil
4 pounds beef chuck roast
1 large onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
2 garlic cloves, chopped
8-10 new potatoes
1 – 15 ounces can diced tomatoes
½ cup beef broth
1 teaspoon each thyme and rosemary
1 teaspoon kosher salt
½ teaspoon pepper
1 bay leaf
Preheat oven to 350°F.
In a large Dutch oven (preferably cast iron), heat oil over high heat.
Sprinkle chuck roast with ¼ teaspoon salt and pinch of pepper and then sear on both sides in
the hot oil.
Transfer to a plate.
Add onion, carrot and celery to the pan and cook over medium high heat until softened and
Add garlic and potatoes and stir for 30 seconds.
Add the roast and any juices back to the pan.
Stir in the remaining ingredients and bring to boiling.
Cover with a heavy tight-fitting lid and transfer to the oven.
Bake, turning once halfway through, until roast is tender, about 3 hours.
When the roast is done transfer the meat and veggies to a large platter and keep warm.
Discard the bay leaf and skim off fat.
Heat liquid over medium heat until slightly thickened then pours over meat and veggies to
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