Tuesday, May 7, 2013

Pot Roast


I have always make my pot roast in the slow cooker and have been toying with the idea of making it on stove top or oven. The hubby and I decided to take yesterday off from running and this give me a perfect opportunity to try a recipe. 

I did a quick search on the internet and decided to try this recipe from Simply Recipe. It look simple enough with just some easy ingredients which we have at home. The only changed I made from the recipe was to substitute red wine with beef broth. I am sure this will taste much better with red wine.

The hubby gave a triple thumb up for this recipe and went for 2 big servings. Well, both of us polish off the whole pot roast.  The hubby last word was " you have to make this again".. so I guess this is really good. 


  • 3 1/2 lb of beef shoulder or boneless chuck roast (look for a piece that is well marbled with fat for best results)
  • 2 Tbsp olive or grapeseed oil
  • Salt, pepper, italian seasoning to taste ( I use a blend of seasoning which the hubby make)
  • 2 large yellow onions, thickly sliced, lengthwise (root to tip), about 4 cups sliced onion
  • 4 cloves of garlic, peeled
  • 1/2 cup of red wine ( Iuse beef broth)
  • 1 bay leaf
  • Several carrots, peeled and cut lengthwise

1 Use a thick-bottomed covered pot (oven-proof if you intend to cook in oven), such as a dutch oven, just large enough to hold roast and vegetables. Heat 2 Tbsp of oil on medium high heat (hot enough to sear the meat). Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.

2 When roast is browned, remove from pan and set on a plate. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown. Add the garlic and carrots to sit on top of the onions. Set the roast on top of the onions, garlic and carrots. Add 1/2 cup of red wine. Add the bay leaf.

3. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered . If cooking in the oven, bring to a simmer first on the stovetop, then put in the oven, start the temp at 300°F for 15 minutes, then drop it to 225°F

3 Cook for 3 1/2 to 4 hours, or longer, until meat is tender.

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