Old-Fashioned Pot Roast

TinyArtist

Old-Fashioned Pot Roast

2 Tbs (30 ml) vegetable oil
3 to 4 lb (1.5 to 2 Kg) beef chuck, shoulder, round, or rump roast
2 to 3 carrots, cut into 2 inch (5 cm) pieces
2 to 3 ribs celery, cut into 1 inch (2 cm) pieces
2 to 3 small turnips, peeled and quartered
4 to 6 small potatoes, peeled (optional) and quartered
1 medium onion, stuck with 3 cloves
6 to 10 whole cloves of garlic, peeled
2 bay (laurel) leaves
2 cups (500 ml) beef stock or red wine, or
combination of the two
Salt and freshly ground pepper to taste

Heat the oil in a large, heavy pot over high heat and lightly brown the roast on all sides. Add the remaining ingredients and bake covered in a 300F (150C) oven for 3 to 4 hours, or until meat is tender. You may also simmer it covered on the stove over low heat for 3 to 4 hours. Under either method, check the pot occasionally and add more liquid if necessary. Remove the meat when it is done and cut into thick slices. Arrange the sliced meat on a serving platter or individual plates and add the vegetables. Discard the onion and bay leaves. Skim the excess fat off and ladle the remaining liquid over the meat and vegetables. Serves 4 to 6.

NOTE: I personally cook my roasts 4 - 6 hours depending on size, this makes the meat completely fall apart and for tender, no need to slice it.

feinik

Thank for your recipe

mim71

Thanks

Gsells1930

My absolute favorite Sunday dinner! Thank you!

AgnieszkaAnna

Thanks for sharing, sounds delicious

craftsloverr

that looks delicious