Search

Perfect Pot Roast

1. Select Your Recipe Card Design



Printing Tips for printing this 4x6 recipe card:

Right click and select "print"
Print on card stock paper.
Ensure printer setting is set to original size/scale
If you would like to print this recipe card's background image, you will need to modify these settings in your browser:
      Chrome After selecting "Print", select "Color" and under "Options" (located under "More Settings") enable "Background colors and images".
      Firefox After selecting "Print", select "Page Setup" then enable "Print Background (colors and images)".
      Visit http://its.yale.edu/how-to/article-printing-web-page-background-colors-and-images for images showing these settings.

Perfect Pot Roast

bag
baked
Empty Term.
2
1/2
Tbsp
flavored
Oil
pinch
coarse
Salt
5
pounds
raw
Beef Chuck Pot Roast
2
medium
quartered
Onions
7
piece
chopped
Carrots
pinch
ground
Black Pepper
2
Tbsp
dried
Rosemary
1
Tbsp
dried
Thyme
2
1/2
cups
seasoned
Beef Broth
Servings:
6
Cooking Time:
4

Heat large pot or dutch oven over medium high heat. Add oil and let it get really hot. Salt and pepper the chuck roast on both sides. Cut onions in quarters. Brown onions on both sides in dutch oven, then remove to a plate. Thoroughly wash carrots, chop and add to dutch oven and toss them around until slightly brown, about a minute or so. Remove the carrots and allow pot to become hot again. Sear roast about 1 minute per side and then move to oiled crockpot. Turn heat to high on pan and deglaze the pot adding one cup of the beef broth. Pour deglazing liquid over pot roast followed by onions and corrots. Then add enough broth to cover the meat half way. Sprinkle on Thyme and Rosemary. Cover and cook on high for 4-5 hours depending on size of roast. Check frequently with a fork until desired tenderness.

submitted by Tiffany Carpender
Course: Dinner
Primary Ingredient: Beef

2. Print it!

Print
Design
Share
');// mywindow.print(); // mywindow.close();return true; }