Pot Roast #Recipe Peg Cochran/Margaret Loudon

 

This recipe is adapted from stayathomechef.com. Someone on Twitter had posted about the delicious pot roast he'd made for dinner.  The last time I made a pot roast, I was disappointed in it.  The meat wasn't nearly as tender as I would have liked and the flavor wasn't there.  I asked the poster on Twitter for the recipe and he sent it to me! Never say social media is a complete waste of time lol.  I used a chuck roast for this and the two of us had two dinners and a lunch out of the 3 lb. roast.  Sadly, our grocery store did not have rosemary but I imagine it would add even more incredible flavor.  Don't leave out the Worcestershire--in my opinion, it's what really makes this pot roast!

1 3-to-5 pound beef roast – chuck roast, round roast, or brisket

Salt & pepper to taste

2 tablespoons vegetable oil

6 cloves minced garlic

1 to 2 cups red wine (or broth)

2 cups low sodium beef broth

1/4 cup Worcestershire sauce

2 large onions cut into chunks

1 lb. baby carrots (or cut regular carrots into smaller pieces)

1 lb. red potatoes or russet potatoes cut into chunks

1 sprig fresh rosemary

 

Preheat oven to 350 degrees F.

 

Season both sides of chuck roast with salt and pepper.

 

Add oil to a large Dutch oven pot and heat.  

 

 Sear roast until nicely browned on both sides.

 

 

 

Remove roast from pan and set aside.  Add garlic to pot and saute 60 seconds.

 

 

 

Deglaze pan with red wine and beef broth

 

 

 

Return roast to pot and pour Worcestershire sauce over roast.

 

Nestle potatoes, carrots and onions around and on top of roast.

 

 

 

Cover and place in preheated 350 degree oven.  Cook 3 hours or until meat is tender and shreds easily with a fork.

 

 

 

Add salt and pepper to taste

 

Optional:  Gravy – strain liquid and return to pot.  Boil until desire consistency is reached.  Thicken with a roux or corn starch slurry if desired.

 

Treat yourself to some armchair travel to England with my 

Open Book Series!

 Coming August 1

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Amazon

When murder taints writer-in-residence Penelope Parish’s charming British bookshop, she must follow the clues to catch a killer before tempers boil over.
 
Penelope Parish thought she’d turned the page on her amateur sleuthing days but when the owner of Upper Chumley-on-Stokes’ proposed first high-end gourmet shop is poisoned, the American novelist starts to wonder if she and her quaint British town are in for another rewrite. It turns out that not everyone was a fan of Simeon Foster’s farm-sourced charcuterie and imported pastries—many of the locals were outraged by the potential new competition.
 
With a full menu of suspects on her hands, this just might be Penelope’s toughest case yet. Luckily, her friends at the Open Book are there to help with every twist of the poisoned pen.