BONNIE'S OLD-FASHIONED POT ROAST
1large chuck roast, with fat trimmed.
3cloves of garlic or more if needed
·salt and pepper to taste
·flour for dredging
·oil for frying
3tablespoons a-1 sauce
3tablespoons worcestershire sauce
·water to fill within 1/2 inch of top but not covering top of roast
How to Make BONNIE'S OLD-FASHIONED POT ROAST
- Pre-heat oven to 350, bake covered tightly with foil 2 1/2 hours to 3 hours, depending on when it becomes nice and tender.
- Trim the fat from the chuck roast. Make incisions about 2 inches apart with a sharp paring knife and insert slivers of garlic. Do this all over the roast.
- Salt and pepper the roast and rub it in, do this on both sides of the meat. Dredge the roast in flour and rub that in.
- Heat just enough oil in cast iron skillet to sear the meat, and when it is hot, sear the meat on all sides until very brown. Turn off the heat.
- Put the roast and the cast iron skillet on the middle rack in the oven. Put the A-1 sauce and the Worcestshire sauce all over the top of the roast. Now fill the skillet with water, up to about 1/2 from the top of the roast--don't cover the top with water. Make a lid of tin foil and seal it to keep the steam in. Cook for 2 1/2 hours or 3 or until roast is very tender. I serve it with pan roasted vegetables or mashed potatoes. Make a gravy from the drippings which is just divine.
- ROASTED VEGETABLES:
1 tablespoon unsalted butter
2 tablespoons diced yellow onion
1 teaspoon caraway seed crushed
1 clove garlic minced
12 baby carrots peeled and washed
3/4 pound new potatoes scrubbed
2 tablespoons olive oil
1/2 teaspoon granulated garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 400 then melt butter in saucepan large enough to hold carrots.
Add onion and cook over medium heat two minutes until onion begins to wilt.
Add minced garlic and caraway to saucepan and cook another minute.
Add carrots to saucepan and toss to coat then cook stirring often for 2 minutes.
Cover carrots with water and bring to boil then cook 2 minutes and drain through colander.
Prick potatoes in several areas with a knife.
Place potatoes and carrots in large mixing bowl then add olive oil and granulated garlic.
Season with salt and pepper the toss to coat.
Place potatoes and carrots in roasting pan and roast turning occasionally 35 minutes.
Season vegetables with salt and pepper then serve immediately.
- Simple, but oh, so good! This recipe will stand the test of time for you, too! Enjoy!
- Cook's Tip: I have been asked in the past if other cuts of meat could be used instead of chuck. I have done that, but chuck is the preferred choice of meat for this recipe. It gets fork tender. I have also had people ask what cut of meat it is, and eyebrows will go up when you tell them it is chuck, because it is delicious prepared this way.