Pot Roast and Vegetables

Sliced Pot Roast with Onions and Garlic

Ingredients:
1 lb Chuck Roast
2-4 Tbsp House Seasoning
2 Tbsp Olive Oil
6 cloves Garlic, sliced
2 medium white Onions, quartered
4 Carrots, skinned, sliced
4 Red Pontiac Potatoes, quartered
1 Tbsp Herbes de Provence
2 Tbsp Worcestershire Sauce
1 Tbsp Salt
1 Tbsp Black Pepper
1/2 cup Water

Directions:

  • Cut slits into the Roast big enough for slivers of Garlic to be slid into it.
  • Slide half the Garlic into the slits.
  • Cover the Roast in the House Seasoning.
  • Preheat oven to 250°F.
  • In a Dutch oven, brown the outside of the Roast in the Olive Oil on medium heat. To do this, let the meat rest on either side, and then left with tongs and rotate. If you move too often, the browning will not be as caramelized.
  • Remove Roast from the Dutch Oven.
  • Add the water and de-glaze, scrapping the fatty/meaty deposits that have stuck to the pan with a whisk.
  • Add the Onions, and Place the Roast on top of them.
  • Surround the Roast with the Potatoes and Carrots.
  • Sprinkle with the Herbs, Worcestershire Sauce and remaining Seasonings.
  • Place in the oven, with a lid on the Dutch Oven, and bake for 3 1/2 to 4 hours.

NOTES: If you have a roasting pan, you can use it for the baking process. You should still brown the meat in a skillet and the place it into the roasting pan; keeping the lowering insert below the onions and roast.

Feel free to use whichever root vegetables you prefer like Turnips, Parsnips, Rutabagas, Yucca, etc; or you can omit them.

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3 CommentsLeave a comment

  1. Similar to the way I cook pot roast, but I do one or two other things that you might find interesting.

    To give the garlic flavor (which I love), I simply marinate the roast overnight in an inexpensive bottled Italian salad dressing. Then I pat it dry and proceed with the browning. I also include several whole cloves of garlic among the vegetables, which come out like roasted garlic, soft and sweet.

    On top of the roast, as it’s braising, I put equal parts of onion, celery, and green pepper, diced fine.

    And if I have some, I use chicken stock instead of water as the braising liquid–or half chicken stock and half red wine.

    • I’d have never thought about the celery and green pepper… sounds so Franco-Cajan. I sometimes do some red wine and beef broth instead of water…oh and sometimes mushroom stock and I add mushrooms. The best thing about a braised liquid with vegetables is the flexibility for it all.

  2. Happy to come to your site..full of good stuff.


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