Momma Neely's Pot Roast
I LOVE pot roasts and this is one of the best I have ever had! I personally prefer a bone-in chuck roast. Lots of flavor with great results. I have added quartered potatoes, and some halved white button mushrooms. I add another garlic clove with some Italian Seasoning. Sometimes, I add a bit of broth and flour to the juices, then reduce it down to make a nice gravy.Time does not include resting time. This is VERY good, please try it soon! Adapted from Food Network.
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INGREDIENTS
Nutrition- 1(3 -4 lb) round roast (or chuck roast})
- kosher salt & freshly ground black pepper
- 1⁄4cup vegetable oil
- 2
- 3
- 1tablespoon tomato paste
- 1cup red wine
- 2cups beef stock
- 3
-
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DIRECTIONS
- Preheat the oven to 350 degrees F.
- Season the roast on all sides with salt and pepper.
- In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored.
- Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
- Roast for 1 1/2 hours and then add the carrots.
- Continue to cook for 1 more hour.
- Transfer the roast to a cutting board and let rest for 15 to 20 minutes.
- Slice and place on a serving platter.
- Skim the fat off the braising liquid and serve with the roast.
- Garnish with parsley.
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