Susan's Sunday Pot Roast
By
Susan Din
@spatdi
1
We love LOTS of carrots so add as much as you like.
My familiy likes this served over rice.
★★★★★ 1 vote5
Ingredients
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13-5 lb chuck roast, shoulder roast, texas broil
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3-4 mediumgarlic cloves quartered
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2 tspeach-salt and pepper mixed in a small bowl
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2 Tbspvegetable oil
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1 largejumbo onion, quartered
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3 largestalks celery cut in chunks or slices
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1/2 coptional-dry red wine
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2cubes knorr beef bouillon, or equivilent and water to cover/or canned beef broth to cover
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2-3 sprig(s)fresh thyme, or 1 tsp dry thyme
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1-2 lbcarrots, peeled and cut however you desire-chunks, sticks etc.
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2-3 lbpotatoes, peeled and quartered
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·optional-squashes, beans, other vegetables as desired
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·optional-1 can tomatoes
How to Make Susan's Sunday Pot Roast
- 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.
- 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.
- Add the wine if using, deglazing the pan, or just add the water/broth to deglaze.
- 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. - Add the carrots and thyme to the pot, cover and simmer for 1 hour.
- Check liquid level, add potatoes and other veggies if using. Cover and cook another 60 minutes.
- 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.