- Cooking Time:
- Preparation Time:
- 1 3-1/2 pound Chuck Pot Roast
- flour for dusting
- 1 onion - chopped
- 2 garlic cloves - crushed
- 1/2 t dried thyme
- 12 small new potatoes - cut in 1/2
- 1 bunch baby carrots - peeled
- 6 small turnips - peeled, quartered
- 1 cup chicken stock
- 1 cup beef stock
- 1 8oz can tomato sauce
- 1/4 cup red wine
- 2 T Bacon Grease for browning (or oil)
- Preheat oven to 300 degrees
- Generously season meat with salt and pepper, dredge in flour shaking off excess. In a large dutch oven or large roasting pan, melt fat until hot, brown meat well on all sides and remove from pot. Add onions and brown for about 8 minutes until soft and just browning, add garlic and thyme and cook until fragrant - 30 seconds. Add both broths, wine - de-glaze pan. Stir in tomato sauce and add meat back to pot. Add enough water to bring juices up 1/2 way of roast. Cover and place in oven for 3-1/2 hours. Add veggies, submerge in liquid and put back in oven for 30 more minutes or until veggies are tender. Sometimes, I add a little flour/water mixture to thicken if I feel so inclined. Serve with crusty bread and a nice Beaujolais...
NotesMy mom always made the best Pot Roast and is still Dad's favorite to this day... I decided to make it when Fall arrived this weekend and it was so homey and satisfying that I'd thought I'd share it here.
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