It's starting to get a little warmer where we are, so I need to get my comfort food out of the way before we totally switch to "light", springtime dishes. Pot Roast is one of my favorites, no matter how many times I make it, it never seems to get old. Its quick and easy for those busy days when you don't have an hour to make dinner and while this recipe is a little more than just throwing it in the crock pot, it's totally worth it. The bold flavors really warm you up on those cold, rainy days when you need a lift!
Ingredients ............................ 1 x 3-5 lb Roast 3 Tbsp. Olive Oil 1 White Onion 1 Red Onion 8 Whole Carrots 3 Cups Beef Broth 4 Cloves Garlic 2 Springs Fresh Rosemary 2 Springs Fresh Thyme Salt & Pepper Instructions 1. Preheat Oven to 275 degrees 2. Get out a dutch oven and place it on the stove, add olive oil and turn on medium high heat. 3. Quarter and peel the onions. Add them to the pan to brown, make sure you get a good sear and keep them in large chunks so you can sear on all sides. Remove them and place them on a plate. 4. Peel and cut the carrots in to large pieces about 1 1/2 inches. Toss the carrots in the pan after the onions are removed and cook for a few minutes until browned. 5. Season the roast with salt and pepper and if needed add a little more olive oil to the pan, sear the meat on all sides until browned. Make sure to get the ends also! 6. Remove the meat and set aside. 7. Throw in minced garlic and cook for 1-2 minutes while stirring with a wooden spoon. Then add a cup of beef broth and with the spoon scrape all the bits from the bottom of the pan. You can also do this with a cup of red wine! 8. Add back in the roast, carrots, onions and add the rest of the beef stock and the herbs. 9. Put the lid on then roast. Cook in oven for 3 hours if roast is 3lbs. For a 4 to 5 lb. roast cook closer to 4 hours. The roast is ready when it's fall-apart tender. 10. ENJOY! I usually serve this with roasted or mashed potatoes!
Comments