The meat falls apart and melts in your mouth....veggies taste sweet as candy with the addition of sweet basil. A great Sunday dinner :)
- 2 cloves garlic, minced
- 3 -4 lbs boneless beef chuck roast
- 1⁄4 cup all-purpose flour
- 1⁄4 cup vegetable oil
- 1 cup tomato juice
- 6 carrots, peeled and sliced into chunks
- 2 medium onions, chopped
- 2 bay leaves
- 1 teaspoon dried sweet basil leaves
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 4 medium potatoes, peeled and cut into large chunks
- Rub garlic into roast and coat all over with flour.
- In a large dutch oven, brown roast over medium high heat in oil.
- Add tomato juice, carrots, onions, bay leaves, basil, salt and pepper and bring to a boil.
- Reduce heat, cover tightly and simmer for about 3 hours, turning meat occasionally.
- Add potatoes and simmer an additional 30 minutes, or until fork tender.
- Remove bay leaves and serve.
WOW! This pot roast was the best! I did not use a beef chuck roast, but a top round, which is usually tougher. But the tomato juice actually tenderizes the meat and it still melted in our mouths. I doubled the basil, salt, pepper and tomato juice; I added one extra bay leaf. This was for extra juice/gravy. I followed steps 1-3, then transferred it into the crockpot and cooked on high for 8 hours. I served this over mashed potatoes, I didn't add the white potatoes while cooking. I also used baby carrots. It smelled and tasted so wonderful at my house yesterday that my mom asked for the recipe and made it for her dinner today. And when I warmed up my leftovers in the microwave tonight at work, my co-workers asked, "what are you eating that smells so wonderful?" Thanks for a recipe that is a definite keeper!
Very good pot roast. My husband usually gets out the ketchup bottle when I make potroast, but didn't with this one. I used two 5.5 oz. cans V-8 juice because that's what I had, but otherwise followed it exactly. Great meal-in-a-pot.
WOW - was this good! I used 3 or 4 pound top round roast and browned it per directions on top of the stove in my large dutch oven. I put the carrots and potatoes and onions in, stirred an 8oz. can of tomato sauce into 2c. water, added 1/2t. more of each of the spices, poured it over the roast and into the oven it went. I roasted it at 350 degrees for 3 1/2 - 4 hours - it was fall-apart tender and the flavor from the bay leaves (I left them at 3) and the basil was very good. I thickened the juices to serve along side and we loved it. A definite keeper I'll make again!