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Mark's Pot Roast

 

If you want the juiciest and tastiest pot roast, endeavor to find one with the shoulder bone still attached. And the more of the bone present, the better.
56

Yield

4

servings

Prep

15

min

Cook

hrs

Ready

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

3 pound beef chuck roast
1 x olive oil
as needed
*
1 x salt
to taste
*
1 x black pepper
to taste
*
1 pint beef stock
*
1 cup red wine
*
1 tablespoon tomato paste
optional
2 x bay leaves
*
1 x thyme
chopped, to taste
*
1 x rosemary leaves
chopped, to taste
*
1 x parsley leaves
chopped, to taste
*
5 x red skinned potatoes
*
4 large carrots
20 x pearl onions
or 2 medium Spanish onions
*
4 cloves garlic
chopped

Directions

Take the widest covered pot you have and place it on the stove on high heat.

Brush the roast with olive oil and sprinkle both sides with salt and pepper.

Add oil to the pot, wait until it starts to smoke and sear the roast on each side until browned.

Remove the roast, add the wine and deglaze the pot, scraping the browned bits off the bottom, as the wine comes to a boil.

Add the stock and tomato paste, return it to a boil, and then reduce it to a simmer.

Add salt, pepper, bay leaves, thyme and rosemary. Add the meat back into the pot and cover.

Place the pot in a 350℉ (180℃) oven or maintain it at a very gentle simmer on the stovetop for two hours.

Meanwhile, peel and cut the potatoes into quarters and place them in a bowl of water to prevent them from browning.

Cut the carrots into large chunks.

Peel the pearl onions and leave them whole or peel and quarter the Spanish onions.

At the 90 minute point add all of the vegetables and garlic.

Cook for another half hour or until the vegetables are tender.

If it takes a little longer than two total hours that's fine.

A little extra cooking time will not harm the meat.

Add the chopped parsley just before service.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 426g (15.0 oz)
Amount per Serving
Calories 111553% of calories from fat
 % Daily Value *
Total Fat 66g 101%
Saturated Fat 26g 130%
Trans Fat 0g
Cholesterol 269mg 90%
Sodium 350mg 15%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 15%
Sugars g
Protein 213g
Vitamin A 243% Vitamin C 17%
Calcium 12% Iron 66%
* based on a 2,000 calorie diet How is this calculated?

 

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