Monday, August 25, 2008
2-3 lb round roast
1 tsp olive oil
2 tsp of dried thyme
2 tsp of salt
1 tsp of pepper
1 tsp of garlic powder
1 tsp of onion powder
Preheat oven to 275 degrees; Heat olive oil in a Dutch oven over medium high heat. In a bowl, combine all seasonings & mix well. Rub the meat thoroughly with seasoning mixture until gone. Place in hot skillet & sear all sides of the beef.
Once seared add the following ingredients:
1/2 yellow sweet onion, chopped into large pieces
3-5 cloves of garlic, chopped (I use 5)
1 14.5 oz can of diced tomatoes
2 cups of beef broth
8-10 white button or cremini mushrooms
2 stalks of celery
1 bay leaf
Bake in the oven for 4-5 hours.
10 baby carrots (add 1 hour before the pot roast is done cooking)
10 baby red potatoes (add 1 hour before the pot roast is done cooking)
About an hour before the pot roast is done cooking, add the baby carrots & baby red potatoes (they'll be perfectly cooked - not soggy). Let pot roast sit on cutting board for a few minutes before slicing. Strain remaining sauce through a collander and into a bowl; return strained liquid to the Dutch oven. Separate the potatoes, carrots & mushrooms (onions if you wish) to the serving plate. Boil sauce down for 5 minutes (add some corn starch mixed with beef broth or water, if you want a thicker sauce) and drizzle over sliced pot roast. Serve with carrots, potatoes and mushrooms. Enjoy.
This week I am making dinner from the recipe food blog For The Love of Cooking http://www.fortheloveofcooking-recipes.blogspot.com/. Everything I see on Pam's blog looks so good. The things I did different was use a Chuck Roast and I put everything into the crock pot to cook. I seared the roast with all the seasoning before I put it into the crock pot.I also made a gravy but didn't take a picture. I just put the broth left over after cooking in the crock pot into a pan and let it come to a boil and then added in the flour and water mixture and whisked together until you have gravy and season it to your taste. This pot roast was so good and tender. Perfect for a Sunday meal.