susan's sunday pot roast

Name: Susan's Sunday Pot Roast
Prep time: 15 min
Cook time: 2 h 15 min
Yield: 6
Cuisine: American
Ingredients: 1 - 3-5 lb chuck roast, shoulder roast, texas broil; 3-4 medium garlic cloves quartered; 2 teaspoon(s) each-salt and pepper mixed in a small bowl; 2 tablespoon(s) vegetable oil; 1 large jumbo onion, quartered; 3 large stalks celery cut in chunks or slices; 1/2 cup(s) optional-dry red wine; 2 - cubes knorr beef bouillon, or equivilent and water to cover/or canned beef broth to cover; 2-3 sprig(s) fresh thyme, or 1 tsp dry thyme; 1-2 pound(s) carrots, peeled and cut however you desire-chunks, sticks etc.; 2-3 pound(s) potatoes, peeled and quartered; - optional-squashes, beans, other vegetables as desired; - optional-1 can tomatoes

(1 RATING)

49 Pinches 1 Photo

Susan Din

Houston, TX

Updated on Sep 26, 2012

This is the basic version, You can thicken the jus to a gravy, add zucchini, summer squash, green beans or other veggies as desired. We love LOTS of carrots so add as much as you like. My familiy likes this served over rice.

Rate

prep time 15 Min

cook time 2 Hr 15 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

1 - 3-5 lb chuck roast, shoulder roast, texas broil
3-4 medium garlic cloves quartered
2 teaspoons each-salt and pepper mixed in a small bowl
2 tablespoons vegetable oil
1 large jumbo onion, quartered
3 large stalks celery cut in chunks or slices
1/2 cup optional-dry red wine
2 - cubes knorr beef bouillon, or equivilent and water to cover/or canned beef broth to cover
2-3 sprigs fresh thyme, or 1 tsp dry thyme
1-2 pound carrots, peeled and cut however you desire-chunks, sticks etc.
2-3 pounds potatoes, peeled and quartered
- optional-squashes, beans, other vegetables as desired
- optional-1 can tomatoes

How To Make susan's sunday pot roast

Step 1

Using a paring knife, cut deep narrow slits down into the meat and stuff each pocket with a sliver of garlic and a large pinch of salt/pepper mixed.

Step 2

Heat oil in a dutch oven over medium high, and deeply brown both sides of the roast. Remove to a plate and add the onion and celery, and cook stirring for 2-3 minutes.
Step 3

Add the wine if using, deglazing the pan, or just add the water/broth to deglaze.
Step 4

Add the bouillon cubes, and meat to the pan(make sure to get all the juices from the plate) Bring to a boil over high, reduce heat to a simmer.
Step 5

Add the carrots and thyme to the pot, cover and simmer for 1 hour.
Step 6

Check liquid level, add potatoes and other veggies if using. Cover and cook another 60 minutes.
Step 7

At the 2 hour point, check the meat for tenderness, and cook additional time if needed. Add more liquid at any point if needed. Adjust salt/pepper. Serve as desired.
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