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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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I looked though most of the pot roast recipes and all seemed to use liquid of some kind. I have simply made it this way all my life and think it is very good and easy. I start out with a fatty bone in thick piece of beef (which can be called many different things. Here they call it 7 bone in. Not sure why}. Works every time. Most important, you must have tight fitting lid or seal real well. Otherwise the meat will dry out and be tough. The low and slow cooking temp is what makes this work. Ingredients:
1 (4 lb) beef roast (thick cut 7 bone in) |
1 large sweet onion (such as walla walla) |
4 fresh garlic cloves, chopped (depending on your taste for garlic i start with 4 cloves) |
salt and pepper |
4 large baking potatoes |
4 carrots |
4 parsnips |
Directions:
1. Salt and pepper roast. Brown pot roast in large pan till dark brown on both sides. Add chopped onion to the pan. Add garlic. I use a covered pan with a tight fitting lid but you can use foil to seal.
2. Cook at 325°F for at least 2 hours checking to see that the meat is tender and most of the fat has melted away, may take up to 3 hours.
3. Cut veggies into 4 pieces and add to pot for an additional 30 minutes.
4. Now this roast is wonderful and tastes different then meat cooked in liquid. You can use drippings to make gravy.
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