POT ROAST

Chuck roast is usually my choice of cut to make pot roast but this recipe works equally well with whatever type of roast you choose. The only thing would be keeping track of the cooking time because some cuts of meat are more tender than others.

________________
Not only is clean-up
easy, but you
can just throw
it all together
and forget about it.

When it's done
cooking you end up
with this fall
apart tender piece of
roast with equally
tender vegetables.
DELISH!
_______________


For step by step instructions and photos visit my blog at recipesfordivineliving.blogspot.com

POT ROAST

INGREDIENTS:

• 1 3-5 lb chuck roast
• 2 tbsp oil
• 3 cloves garlic, chopped
• 2 medium onion, large cut
• 3-4 carrots, big chunk
• 1 cup button mushrooms, halved or quartered
• 2 bay leaves
• 2-3 thyme sprigs (and rosemary if desired)
• Salt
• Pepper
• 2 cups beef broth or stock (or water)

Heat oil over med-high heat in a large heavy bottom pot. Salt and pepper both sides of the roast; brown on all sides. Remove to a plate and set aside.

To the same pot, with more oil if needed, add the onion, carrots, bay leaves and garlic. Add some fresh cracked black pepper but wait on the salt if your using broth. Give it a good stir and cook for several minutes until you see some color, occasionally scraping the bottom of the pan. Add the mushrooms and stir. Once they start releasing their liquid, it will naturally start deglazing the bottom of the pot. Pour in 1 cup of the broth and scrape up any color left on the bottom.

Nestle in the roast and pour in the other cup of broth. Add enough water, or more broth, to come about 3/4 the way up the roast. At this point I like to give it a taste adjusting seasoning if needed. Depending on how salty your added liquid was, you may need to add some salt at this point. Add your fresh herbs, sinking them down in the liquid.

Reduce the heat, cover with a tight fitting lid and simmer 3-6 hours depending on the size of your roast. My roast was just over 3 pounds and I cooked it apprx. 3 1/2-4 hours. I always end up cooking mine a little on the longer side. Just test it with a fork and make sure it’s really tender and pulls apart easily. At this point I like to turn off the burner and let the roast rest, still covered, for a few minutes in the pot.

Serve the roast and veggys along side some mashed potatoes drizzling the delicious rich broth over all (if desired of course, and boy do I always desire).

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