Pot Roast Recipe
Pot Roast is a delicious dish apt for meat lovers like me and my husband. I made this rich and well flavored Pot Roast for my friends Farwell party and they loved it. Go ahead and try it!
Ingredients
| 2-lb. boneless chuck roast | ||
| Brown pot roast | ||
| Water | 1/2 Cup (16 tbs) | |
| Onions | 4 Small, peeled | |
| Carrots | 5 Medium | |
| Sprinkle vegetables lightly with salt | ||
| Salt and pepper generously | ||
| Salt and pepper generously | ||
Directions
Select 2-lb. boneless chuck roast.
Brown pot roast well in hot fat in Dutch oven or heavy kettle, 15 to 20 min. on each side.
As each side is browned, salt and pepper generously.
Set pot roast on low rack or on one improvised from jar lids punched with holes, to prevent burning.
Add 1/2 cup water.
Cover tightly and simmer over low heat 2 1/2 to 3 hr., until fork tender.
Check now and then and add only enough water to keep meat from sticking to kettle.
About 45 min. before roast is done, add 2 to 4 small peeled onions and 4 to 5 medium carrots; sprinkle vegetables lightly with salt.
Brown pot roast well in hot fat in Dutch oven or heavy kettle, 15 to 20 min. on each side.
As each side is browned, salt and pepper generously.
Set pot roast on low rack or on one improvised from jar lids punched with holes, to prevent burning.
Add 1/2 cup water.
Cover tightly and simmer over low heat 2 1/2 to 3 hr., until fork tender.
Check now and then and add only enough water to keep meat from sticking to kettle.
About 45 min. before roast is done, add 2 to 4 small peeled onions and 4 to 5 medium carrots; sprinkle vegetables lightly with salt.
Chef
