Pot Roast Recipe
|
SERVES 6 RATING 
|
|
|
INGREDIENTS 3-1/2 pounds boneless beef chuck roast trimmed of fat 1 teaspoon thyme, dried 1 teaspoon rosemary, dried 1 tablespoon paprika 2 tablespoons kosher salt 1 teaspoon black pepper 2 tablespoons olive oil 1 small can chicken broth 5 cups onion, about 4 medium, thinly sliced 6 cloves garlic, chopped 15 carrots, peeled and chopped into 3" lengths DIRECTIONS 0. preheat the oven to 325 degrees F. 1. mix the thyme, rosemary, paprika, salt and pepper in a small plate and dredge all sides the meat in this mixture. 2. heat the oil in a non-stick pan and sear all sides of the meat (about 15 minutes). 3. meanwhile, grind up the garlic and slice the onions. 4. move the meat into a large casserole pan and cover it with the onions and garlic. 5. deglaze the pan with the chicken stock and addit to the casserole dish. 6. cover and put in the oven for 1 hour. 7. After 1 hour, move the meat on top of the onions and return to the over for 2 hours. 8. Put the cover back on and add the carrots 9. Cook for about another hour until the meat is fork-tender |
|