TO DIE FOR POT ROAST

Lora DiGs

By
@ansky714

I HAVE BEEN MAKN THIS POT ROAST FOR YEARS N NOW THAT FALL WEATHER IS UPON US (TO ME THE PERFECT SEASON.....TIME FOR A PERFECT MEAL TO MATCH)
WHILE THIS ROAST WAS COOKN MY HUBBY MUST HAVE SAID IT SMELLS GREAT IN HERE ABOUT 50x.....I HAVE TO AGREE AND IT TASTES EVEN BETTER :)


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Comments:

Serves:

4

Prep:

20 Min

Cook:

3 Hr 30 Min

Method:

Stove Top

Ingredients

1/4 c
olive oil
3 large
onions, slicd
3 lb
chuck roast
flour, for dredging
2 1/2 c
carrots,choppd 1" pieces
1 1/2 c
celery, choppd 1" pieces
2 1/2 c
beef broth
1 1/2 c
red wine
5-6 sprig(s)
thyme, fresh
1 tsp
blk pepper
1 tsp
salt
2 Tbsp
butter, room temp
2 Tbsp
flour

Directions Step-By-Step

1
HEAT OLIVE OIL IN A LARGE DEEP PAN N SAUTÉ ONIONS UNTIL GOLDEN. ABOUT 5 MIN.
2
DREDGE ROAST WITH FLOUR ON BOTH SIDES....THEN BROWN MEAT WITH ONIONS ON BOTH SIDES (TURN ONCE)...ABOUT 5 MIN ON EA SIDE ....IF ONIONS START TO BURN...GOOD MORE FLAVOR :)
3
ADD CARROTS, CELERY, BEEF BROTH, RED WINE, THYME SPRIGS N S n P...STIR TO COMBINE N PARTIALLY COVER N SIMMER FOR 3 1/2 HOURS.....TURN BEEF OCCASIONALLY N LET THE AROMA TAKE U TO HEAVEN ;)
4
AFTER 2 1/2 HOURS OF COOKN TIME REMOVE THYME SPRIGS ...MOST OF ITS LEAVES WILL HAVE FALLN OFF. SCOOP OUT CARROTS N CELERY ( NO PROB IF SOME ONIONS COME OUT AS WELL) PUT IN BOWL N SET ASIDE. THIS WILL B RETURND TO PAN WEN ROAST IS READY ...TURN ROAST N CONTINUE TO SIMMER WITH LID PARTIALLY COVERD ;)
5
WEN COOKN TIME IS UP N MEAT IS JUST FALLN APART. REMOVE TO A PLATE. NOW IN A SMALL DISH BLEND SOFTND BUTTER WITH FLOUR N STIR INTO PAN BROTH UNTIL COMBIND NOW REMOVE FROM HEAT.
6
PULL APART CHUNKS OF THIS TENDER BEEF N REPLACE INTO PAN ALONG WITH VEGGIES THAT WER RESERVD.
7
SERVE ON COOKD NOODLES....ENJOY!

AFTER SMELLN THIS AMAZN AROMA FOR 3 1/2 HOURS ....THE BEST POT ROAST EVER IS SERVD :)

About this Recipe

Course/Dish: Beef, Other Main Dishes, Roasts
Main Ingredient: Beef
Regional Style: American
Other Tags: For Kids, Heirloom