Susan's Sunday Pot Roast
By
Susan Din
@spatdi
1
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.
We love LOTS of carrots so add as much as you like.
My familiy likes this served over rice.
Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
15 Min
Cook:
2 Hr 15 Min
Method:
Stove Top
Ingredients
- 1
- 3-5 lb chuck roast, shoulder roast, texas broil
- 3-4 medium
- garlic cloves quartered
- 2 tsp
- each-salt and pepper mixed in a small bowl
- 2 Tbsp
- vegetable oil
- 1 large
- jumbo onion, quartered
- 3 large
- stalks celery cut in chunks or slices
- 1/2 c
- 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 lb
- carrots, peeled and cut however you desire-chunks, sticks etc.
- 2-3 lb
- potatoes, peeled and quartered
- optional-squashes, beans, other vegetables as desired
- optional-1 can tomatoes
How to Make Susan's Sunday Pot Roast
- 1Using 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.
- 2Heat 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.
- 3Add the wine if using, deglazing the pan, or just add the water/broth to deglaze.
- 4Add 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. - 5Add the carrots and thyme to the pot, cover and simmer for 1 hour.
- 6Check liquid level, add potatoes and other veggies if using. Cover and cook another 60 minutes.
- 7At 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.
