Pot Roast of Your Choice
Yield
10 servingsPrep
10 minCook
3 hrsReady
3 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 4 | pounds |
beef chuck roast
boneless |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 1.8 | kg |
beef chuck roast
boneless |
|
Directions
Heat the oven to 325℉ (160℃).
In a 5 quart Dutch oven, heat the oil over medium heat.
Pat the meat dry with paper towels.
Add the meat to the hot oil along with flavoring vegetables.
Brown the meat on all sides.
Stir vegetables occasionally.
Add the liquids and seasonings.
Cover and bake for 2½ hours to 3 hours, or until the meat is fork- tender.
Transfer the meat to a cutting board.
Cover loosely with foil and let stand for 10 to 15 minutes, discard any bay leaves and/ or citrus peel and skim the fat from sauce.
If you like, thicken the sauce by stirring in 3 tablespoons flour mixed with ¼ cup water.
Slice the meat across the grain and serve with the sauce.
