Slow-Roasted Melting Pot Roast
I serve with steamed vegetables and mashed potatoes.
2 Tbspvegetable oil
2 1/2 lbboneless beef chuck roast, trimmed and patted dry
·salt and pepper to taste
1 largeyellow onion, peeled, halved and cut into thin slices
3 clovegarlic, large cloves, peeled
1/2 cheavy cream
How to Make Slow-Roasted Melting Pot Roast
- heat the oven to 350° F.
- In a 5-6 quart Dutch oven add the oil and heat over medium heat. Sear the meat on all sides. Sprinkle with salt and pepper.
- Add the onions, garlic cloves, and water. Cover and bake for 2 hours.
- hours. Remove the roast and add the cream to the onions and pan juices, and cook for 2-3 minutes. Spoon the sauce over the sliced roast.