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Pot Roast Recipe
Filed under All Seasons, Beef, Comfort Food, Low Carb, Main Course, Wheat-free
Updated. Originally posted 2004.
Pot roast was a standard growing up, and still continues to be in my parent's household. It requires slow cooking over low heat to ensure tender, flavorful meat. This is my mother's method.
3 1/2 lb of beef shoulder or boneless chuck roast
1 Tbsp olive or grapeseed oil
salt, pepper, italian seasoning to taste
1 large yellow onion, chopped or sliced
4 cloves of garlic, peeled
1/2 cup of red wine
Several carrots, peeled and cut lengthwise
1 Use a thick-bottomed covered pot, such as a dutch oven, just large enough to hold roast and vegetables. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.
2 When roast is browned, lift up the meat and add garlic and
chopped onion to the bottom of the pan. Let the roast sit on top of
the onions. Add 1/2 cup of red wine. Cover. Bring to simmer and the
lowest heat possible to maintain a low simmer (we cook our roast on
the warm setting of our range).
3 Cook for 3 1/2 to 4 hours, until meat is tender. (If you are using a pressure cooker, cut the time by half). Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes.
After cooking 3 1/2 hours, before adding the carrots. Note how
much liquid has been released by the meat. This comes from slow
cooking at a very low temperature. If your pot roast is too dry,
make sure the pan you are using has a tight fitting lid and that
you are cooking at the lowest possible heat to maintain the low
simmering.
Serves 4. Suggest serving with green beans and potatoes
Posted by Elise on May 25, 2006
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