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Mom's Pot Roast

Country.Chef's picture
Ingredients
  Vegetable oil 1 Tablespoon
  Boneless beef chuck cross rib pot roast/Boneless chuck eye roast 4 Pound, trimmed (1 Piece)
  Coarsely chopped onions 12 Ounce (1 Piece)
  Carrot 1 , coarsely chopped
  Stalk celery 1 , coarsely chopped
  Garlic 2 Clove (10 gm), finely chopped
  Crushed tomatoes 15 Ounce (1 Can)
  Canned chicken broth/Old fashioned chicken broth 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Dried thyme 1⁄2 Teaspoon, crumbled
  Ground black pepper 1⁄4 Teaspoon
  Bay leaf 1
Directions

1. Preheat oven to 350°F. In nonreactive 5-quart Dutch oven, heat oil over high heat until very hot. Add roast and cook until browned on all sides, about 8 minutes. Transfer roast to plate.
2. Add onion, carrot, and celery to Dutch oven; cook, stirring, over medium-high heat until lightly browned, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 20 seconds. Return roast to Dutch oven; add tomatoes, broth, salt, thyme, pepper, and bay leaf; heat to boiling. Cover and place in oven. Bake, turning roast once, until roast is tender, about 3 hours.
3. When roast is done, transfer to large platter and keep warm. Discard bay leaf. Skim and discard fat from liquid in Dutch oven. Transfer half of vegetables and liquid to blender; cover, with center part of cover removed to let steam escape, and puree until smooth. Pour pureed mixture back into Dutch oven and stir until combined; heat to boiling. Cut meat into thin slices and serve with the vegetables and sauce.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Beef
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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