Slow Cooked Pot Roast

Recipe by Rhonda_H
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325 degrees.
  • Melt butter in large oven safe pot or dutch oven and sear all sides of roast until browned.
  • Remove meat.
  • Add onions, celery, bay leaf, garlic, peppercorns, thyme, and parsley to the pot that the meat was seared in and saute until the onion starts to brown.
  • Add 2 cups beef broth or stock to veggie mixture, and heat scraping the beef bits off the bottom of the pot, then add 1/2 tsp salt.
  • Place roast back in pan.
  • Place the roast in the oven, covered for 4 hours, basting several times.
  • When the meat is tender, remove and strain stock into medium bowl, discard veggies and keep stock.
  • Using 2 forks, shred the roast apart into slightly bigger than bite sized chunks.
  • Put the meat back into the pot and pour stock over it.
  • Add the remaining 1/2 tsp salt and the carrots.
  • Cover and cook for 40 to 50 more minutes.
  • Just before serving, strain the stock from the pot roast and combine it with the additional 2 cups broth to make gravy (you need 3 cups liquid, add water if short).
  • Sprinkle the flour into the liquid Bring the liquid to a boil stirring often until thick.
  • Remove from heat.
  • Serve the pot roast and carrots over mashed potatoes with the gravy poured over all.
  • Salt and pepper to taste.
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