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Ingredients
| beef chuck clod steak: 3 lbs |
| russet potatoes: 3 lbs (whole, peeled) |
| carrots: 1 lb (peeled, cut in half) |
| onions: 1 (white onion, cut in quarters) |
| soup - beef broth: 2 cups |
| vegetable oil: 2 Tbl |
Pot Roast
User rating:
a classic!
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Prep Time
20 min -
Cook Time
180 min -
Servings
6 serving(s)
Tags
Heat oil in large skillet or Dutch oven. Brown the chuck roast on both sides. Season with garlic, bay leaf, salt and pepper if desired. Add the beef broth. Cover and simmer for 3 to 4 hours until meat is tender.
Add the vegetables and cook for 1 more hour.
Add water if needed to prevent sticking.
At the end of cooking time, reduce the liquid and brown the meat and vegetables in the remaining fat.
Add the vegetables and cook for 1 more hour.
Add water if needed to prevent sticking.
At the end of cooking time, reduce the liquid and brown the meat and vegetables in the remaining fat.