Country Pot Roast
For Sunday or any day
Here in the South, a country pot roast is one of the few dishes that’s guaranteed each week. Just ask my children! For a tender roast, the key is cooking it long and slow. Plus, you should find the seasonings readily available in your pantry. The flavor is outstanding, and as an added benefit, my browning method for this roast will leave your stove free of grease splatters.
- 2-3lb Chuck roast
- 12 small red potatoes
- 1 white onion
- 4 cloves whole garlic
- baby carrots
- olive oil
- Worcestershire sauce
- granulated garlic
- granulated onion
- ground thyme
- dried oregano
- dried rosemary
- 1 cup beef bouillon or red wine
- 1 bay leaf
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- Rub roast on both sides with olive oil and Worcestershire sauce and season with spices
- Move roast to a dutch oven or roasting pan and place in oven close to broiler. Brown (8-10 minutes), turn over and brown other side for same amount of time.
- While roast is browning prep vegetables. Cut potatoes in half, peel garlic, and quarter onions.
- Place potatoes and baby carrots in a large bowl and toss with salt, pepper, granulated garlic and onion, and rosemary.
- When roast is browned on both sides, turn off broiler and set oven at 225 degrees.
- Arrange potatoes and carrots around roast and place quartered onion and whole garlic cloves in center. Pour beef broth or red wine around roast and vegetables and slip bay leaf in side of roaster into broth.
- Cover and return to oven. Cook for 3-4 hours. Internal roast temp. should reach at least 145 degrees.
- Serve pan juices over roast and vegetables