POT ROAST

POT ROAST

Chuck Roast about 3lb or so

Carrots

Celery

Onion

Garlic

Bay Leaves

Rosemary Sprigs (optional)

Thyme

Salt & Black Pepper

Beef Stock

Potatoes

Get a good size Dutch Oven and add a little Avocado Oil and brown your Chuck Roast that you seasoned with salt and pepper on all sides till it has a golden crust.. doesn’t take very long maybe 5 minutes of browning.

Take your meat out and let it set to the side.

Add in your chopped carrots, celery, minced onion, minced garlic.

saute for a few minutes. May need to add another tbsp of oil.

Next grab some beef broth. I am using unsalted today. You can also use wine if you choose to. I am just gonna use 2 -3 cups of this beef broth to deglaze my pan. stir well get all of the bottom pieces loose.

Now push veggies around sides and add in your meat to the center of the pot.

Add a pinch of Thyme to the top and your two bay leaves to the broth. And a sprig of Rosemary on your meat if you wish. bring to a boil. Then turn your heat down to simmer and put your heavy tight fitting lid on top and leave it for 2 hours.

After your two hours is up, take the rosemary sprig out. Then using a fork, carefully turn your roast over and add in your potatoes. put your lid back on and continue to slow cook for another 2 hours or more if needed. When it’s done is when the fat has broken down and the meat is fork tender. Now you can make a separate gravy on the side

Take one cup of your broth and set aside.

put some butter in a saucepan and melt then add a tbsp or two of flour and brown the flour add in a little pepper. You and add a dash of Worcestershire sauce if desire. the gravy is thickened and can be used over mashed potatoes if desired.

Serve your pot roast with macaroni and cheese, Cornbread, and even though it has potatoes cooked with it, many like to make rice or mashed potatoes to use the extra gravy over. enjoy