Replying to @user48817045303241 Recipe below 👇🏻 Roast: -3-4 lbs roast (bone in or out, chuck or arm roast doesn’t matter) -1-2 onions sliced (your preference) -6-50 garlic cloves whole or chopped (jk but 10 is a good number) -1 cup red wine (or more broth) -oil (I use avocado) -2 tbsp tomato paste -2-3 cups broth -2 tsp Worcestershire -thyme, Rosemary, bay leaves -salt and pepper to taste -optional: potatoes and carrots, I opted to leave them out and make mashed potatoes and gravy I used a Dutch oven but you can also throw it all together in a crockpot and cook on low for 7-8 hours 1. Preheat oven to 300 F 2. Season the meat generously with salt and pepper 3. Heat Dutch oven and add oil over medium high heat, once sizzling hot sear meat for about 5 mins per side 4. Reduce heat to medium and add sliced onions and sauté, scraping bottom as you go. 5. Add red wine (or more broth) and deglaze all the bits from the bottom of the pan, about a minute. Then add broth, Worcestershire, tomato paste, garlic, dried herbs. Bring to a low boil 6. Add meat back to pot (you want the meat covered in liquid, if not add more broth) and cook in preheated oven for about 3.5 hours. If you’re planning to add potatoes and carrots, cook for 1.5 hours, remove from oven and add potatoes and carrots, then back in the oven for another 2 hours. 7. You know the roast is done when the meat is falling apart. When I have about 30 minutes left I make mashed potatoes (milk, butter, salt and pepper) and gravy. Best gravy recipe is to melt 4 tbsp butter med/low heat, add 4 tbsp flour, stir for a minute or so and then slowly add about 2 cups of the liquid from your pot roast, whisking it all together as you pour. If you find you need more liquid and there isn’t enough from the pot roast, you can use water or broth. Salt and pepper to taste.
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