More Great Recipes: Beef | Dinner | Main Dish | Oven

Mom's Pot Roast


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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)
Salt
Pepper
Water


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...


Pairs Well With


Notes

My 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.

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

446 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51071 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11254 Downloads
FREE
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana
Slutty Brownies
Slutty Brownies