NO FAIL Pot Roast
- Wendie Trubow, MD, MBA
- Apr 27, 2016
- 2 min read
Does the thought of making a pot roast make you sweat? No worries, this is super easy!
Ingredients:
3, 4 or 5 pound chuck pot roast (should be nice and fatty/marbled!)
2-4 large onions, cut into 4 pieces each
5 large unpeeled carrots, cut into large pieces
2 large potatoes, cut into chunks (sweet or white or both!)
salt (enough to coat the meat with!)
pepper
2 T tarragon
oil
Directions:
Instructions:
Preheat oven to 275 F (yup, 275!)
Get a large non-stick pot, or dutch oven and put on high heat until very hot.
Add small amount of oil, and sear the onions on the flat sides until browned; remove from heat and set aside.
Do the same thing with the carrots and then potatoes.
While your pan is getting nice and hot, mix the salt, pepper and tarragon together.
Liberally rub all over the meat until well coated.
Add more oil to the pan, and sear the meat on all sides until it is well browned.
Remove from heat and set aside.
Add 1/2 cup water to the pan, and use a wooden spoon to get anything off that is stuck to the bottom of the pan into the water. (Leave in pan.)
Add back in meat and vegetables and add in water to about 1/4 way up meat.
Cover.
Place into hot oven, and cook for 3, 4 or 5 hours, the hours match the number of pounds in your roast.
Resist the urge to open the oven and check on it!
When ready, open and ensure meat is falling apart. If not, cook for more time until you can cut it with a fork.
Serve! (Make sure you serve the vegetables you cooked in the pot roast, they're yummy)
Kommentare