Pot Roast
Source of Recipe
BBR
Recipe Introduction
Posted by: samsnana
List of Ingredients
3 pounds pot roast (chuck)
3 Tablespoons vegetable oil
1/4 cup flour
2 onions, thickly sliced
1 pound carrots, sliced lengthwise
2 Tablespoons brown sugar
1 cup low sodium beef broth
1 cup low sodium chicken broth
1/4 cup red wine
5 cloves garlic, coarsely chopped
1 cup tomato juice or V-8
Recipe
Preheat oven to 300.
2. In a large heavy Dutch oven, heat oil on high until shimmering, but not smoking. Flour roast on all sides. Brown in hot oil. Should take 8-10 minutes. Remove roast from oil and place on absorbent paper towels.
3. Reduce heat to medium. Add the onions and carrots and cook until starting to brown. Add the brown sugar and garlic and cook about 5 minutes. Add the beef broth, chicken broth, tomato juice and wine. Stir and scrape the brown bits off the bottom of the pot.
4. Add the roast back to the pot. Liquid should come half way up the side of the roast. Add more broth if necessary. Return to simmer.
5. Place tight lid on pot and place in oven. Cook for 4 hours or until meat is very tender.
6. Remove meat and veggies to a platter and cover with foil. Make gravy with the liquid in the pan.
7. For gravy I dissolve 4 Tablespoons cornstarch to 1 cup of cold milk. Add slowly to the simmering pan juices. Whisk constantly until thickened to desired consistency
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