Monday, December 21, 2009

Old Fashioned Pot Roast

This is a great recipe for those winter afternoons when you have no place to be. A fire in the fireplace, writing holiday greeting cards, reading a good book, playing board games. The aroma slowly fills the house. Are you hungry yet?

Old Fashioned Pot Roast

Preheat oven to 300

2 tsp Canola Oil
Chuck Roast (You can use boneless or 7 bone) between 2 and 4 lbs depending on how many eaters
1 Tbsp Salt
1Tbsp Pepper
1 Large Onion, Large Dice
2 Cups Beef Broth
1/4 Cup Ketchup
2 Tbsp Worcestershire Sauce
1 14 Ounce Can Diced Tomatoes, Drained (Or a cup or so chopped fresh if they're in season)
1 1/4 Pounds Red or Yellow Potatoes, Cut up if Larger, Whole if they are small.
1 Pound Carrots cut into one-inch pieces

Heat the oil in a dutch oven over medium high heat. Sprinkle the roast all over with the salt and pepper. Brown the roast in the hot oil on all sides, about 10 minutes. Remove the roast from the pan and the onions. Sautee until browned, about another 10 minutes. Return the roast to the pan. Combine the broth, ketcheup and Worcestershire sauce and pour over the roast. Stir in the tomatoes and bring to a simmer.

Cover and bake in the 300 degree oven until very tender, about 2 1/2 hours. Remove from the oven and add the potatoes and carrots. Return to the oven and continue cooking until the vegetables are done, about 30-45 minutes.

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