Mary's homemade pot roast with  carrots, garlic , potatoes, and onion.
Mary Arnott
Mary Arnott

Mary's homemade pot roast with carrots, garlic , potatoes, and onion.

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Ingredients

  • 1-3 pounds boneless chuck roast.
  • 2 Tbs Olive oil
  • salt and pepper
  • 1 large yellow onion
  • 3 cloves garlic
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 lbs golden potatoes
  • 6 medium carrots

Instructions

    Preheat oven to 275 degrees

    Heat olive oil in a large pot on medium heat.
    season roast with salt and pepper
    add roast to pot and brown all sides 2 minutes
    Remove roast to cutting board
    add onions to pan and and begin to brown 4 to 5 minutes.
    adding garlic at the last minute.
    Return roast to pan adding enough water or beef broth to combine.
    Add Thyme, rosemary, and bay leaf to broth.
    Bring to a simmer, covering pot and transferring roast to oven.
    Cook 2 hours.

    Remove from oven, add carrots, potatoes.
    Season roast with salt and pepper
    Return to oven and cook 1- 1/2 hours longer until roast and vegetables are tender.
    Remove roast and shred or cut into large pieces and removing any fat, return to pot. Remove bay leaf, herb spigs.

    Serve warm.

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