Simple Pot Roast

You will have leftovers and if you like pot pies save 4 cups of diced meat,2 cups of gravy, and 3 carrots for later in the week. Recipe next week.

Ingredients

One (4-5pound) boneless beef chuck roast, tied
Kosher salt and freshly ground black pepper
Olive oil
1 onion, sliced
2 large garlic cloves, grated
4 cups beef broth
1 teaspoon dried Italian seasoning
¼ cup Instant flour {Wondra}

Directions

Preheat the oven to 325 degrees F.

Pat the beef dry with a paper towel. Season the roast all over with salt & pepper.
In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear on all sides of the meat until browned.
Aff the onion, garlic, Italian seasoning, and beef broth. Bring the liquid to a boil. Cover the pot and. place it in the oven for 3 hours or until fork-tender.

Remove the roast to a platter and cover with foil. Remove ½ cup of the beef broth and mix thoroughly with the flour. Stir the mixture back into the pot and cook until thickened. Add salt and pepper if needed. Slice the roast and serve with the gravy.

Oven Roasted Carrots

Ingredients

1 bunch fresh organic carrots about 6
2 tablespoon butter
Slat and pepper
Foil

Directions

Cut the ends off the carrots and wash well. Dry.
Place a large sheet of foil on a sheet pan.
Place the carrots close together in a single layer on top of the foil.
Sprinkle with salt and pepper and dot with the butter.
Seal the foil on top and on the edges. Place the pan in the oven with the pot roast for the last hour of cooking the pot roast.
Serve with the roast and potatoes.

Garlic and Olive Oil Mashed Potatoes

Ingredients

6 large baking potatoes (about 4 pounds), peeled and diced
7 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
Salt and pepper

Directions

Place potatoes and garlic in a heavy large pot. Cover with cold salte4d water. Boil over medium-high heat until potatoes are tender when pierced with a fork, about 40 minutes.

Drain. Return potatoes to the dry pot. Stir over medium heat until any excess liquid evaporates. Add the olive oil and mash until smooth. Season to taste with salt and pepper. Serve with the roast.


Posted by in Beef, brown gravy, carrots, onion, potatoes