I blogged about this before. This is from The Complete Meat Cookbook. :) I love that book. It covers it ALL. It was given to me by my big sis.
Begin with a nice size chuck roast. This was almost 4 pounds.
Mix the following seasonings in a bowl:
1 tsp. dried thyme
1 tablespoon of chopped fresh rosemary, or 1 tsp. dried
1 tablespoon of paprika
1 tablespoon of kosher salt
1 tsp of fresh ground pepper
Mix together and then rub over the entire surface of roast. You can cook the roast immediately but it will be better if you let it sit for an hour or two at room temperature or overnight in a ziplock bag in the refrigerator.
Sear the meat in 2 tablespoons of vegetable oil, browning all sides.
My recipe calls for 6 garlic cloves chopped. This time I decided to use the garlic in the pan instead of on the roast- so I chopped the top off of a head of garlic.
The recipe calls for 5 cups of of thinly sliced onions (about 3 large onions). I actually give mine a rough chop.
I know this seems like a crazy amount of onions but they will caramelize and will be so yummy!!!
Set the garlic head into the pan, add the onions. Add one cup of beef stock. Place in oven that's been preheated at 350. Cook uncovered for one hour.
This picture is taken after an hour in the oven. Your house is going to REALLY smell like onions at this point.
You are going to pull the pan out of the oven and turn the roast over so that the onions are on the bottom.
What's going to happen is the onions are going to caramelize and will become sweet.
At this point I added the other veggies to the pan (I just used carrots and celery) and I put a bouqet of fresh herbs in. I just love the way the herbs smell.
Cover the pan and place it back in the oven for 2 hours. Don't peak!
You can add potatoes to this if you like but my family prefers mashed potatoes.
After the roast has cooked for 2 hours remove from oven and separate the veggie and the meat. I strain the broth and pan drippings into a fat separator and use that to make a pan gravy for our mashed potatoes.
I also pluck out the herbs because they aren't pretty once they're done. You can add fresh herbs as a garnish if you like! Enjoy!! This pot roast is fork tender and delicious. And if you have pot roast left over you can make the most amazing sandwiches.
Life on the lake is laid back. When we cook it's far from being fancy affair. It's all about relaxing with friends and family and enjoying comfort food. More often than not it's not all that healthy but boy it sure is good!!!