Sunday, October 30, 2011

Pot roast

This tastes pretty good and its preparation requires very little effort.

5 lb chuck roast
2 yellow onions
8 carrots
1 clove of garlic
2 tbsp olive oil
1 cup water
0.5 cup red wine
black pepper

To a large cast iron skillet add the olive oil. Begin to heat on medium heat. Preheat the oven to 275F.

Pat the meat dry and sprinkle with salt and black pepper. Pat with flour until coated evenly. When the oil is hot, dear all sides of the roast, until golden brown.

Remove the roast and add the onions cut in thick slices, and the carrots cut in quarters (larger chunks). Brown them. Add back the roast and add all other ingredients. Bring back to a boil. Cover and move to the oven.

Cook for 3-4 hours. Remove from oven and make sure meat is fork-tender. Serve with mashed potatoes.

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