Before starting their next adventure, Chyli comes home for a delicious meal of her mom's pot roast.
Ingredients:
-
Salt & Pepper
- 3 to 5 lb chuck roast
- 2 to 3 Tbsp Olive Oil
- 2 Whole Onions (peeled & halved)
- 6 to 8 whole carrots (unpeeled) = 2-inch pieces
- 3 cups beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
Instructions:
Preheat the oven to 275 degrees. Generously salt and pepper chuck roast. Heat olive oil in large pot (Dutch oven) over mid-high heat. Add onions, browning on both sides. Set onions aside. Do same with the carrots till slightly browned. Set carrots aside. Sear meat in pot about 1-minute on all sides. Set meat aside. 1 cup of beef broth over high heat to deglaze pot. Whisk bottom. Place roast in pot, add beef stock to cover meat halfway. Add onion, carrots, and herbs. Put on lid. Roast for 3 hours or 3lbs (4 hours for 4- to 5lbs. Roast will fall apart tender when ready.