Our Favorite Pot Roast
Source of Recipe
net
List of Ingredients
Our Favorite Pot Roast
4 lb boneless chuck roast, trim fat
1 tsp rosemary
1 tsp garlic
1/2 tsp pepper
1/2 cup flour
1/4 cup or less olive oil
1/4 cup red wine vinegar
1 can beef broth
6 anchovies
2 onions
2 large potatoes, chopped, bite size
2 stalks celery, chopped, bite size
4 carrots, chopped, bite size
1 bay leaf
Recipe
Our Favorite Pot Roast
serves 8
Season roast with rosemary, garlic and pepper. Using plastic bag or plate, cover seasoned roast with flour. In large dutch oven on stovetop brown roast over medium heat in olive oil. Remove from heat and add vinegar and beef broth. On top of roast place anchovies, covering entire top. Slice 1/2 of one onion and place over anchovies. Cover and place in 275 degrees Fahrenheit oven for 2 1/2 hours, checking occasionally.
At this time, remove from oven, add bite size chopped potatoes, celery, carrots, remainder of onions, and bay leaf. Should you need more liquid to cover vegetables you may add water or extra beef broth. Cover and return to oven adjusting temperature to 325 degrees Fahrenheit and cook another 30 to 40 minutes until vegetables are tender. Broth can be reduced and strained to make rich gravy.
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