Pot Roast

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Pot Roast

Recipe Information
Source: Theresa Serves/Makes:4 or more Ingredients 1 3 lb (1.4 kg). or larger chuck roast 1 can beef broth 1/2 tsp (2 ml) dried basil or thyme (I use both) 1/2 tsp (2 ml) Worcestershire sauce 6 tbsp (90 ml) honey 6 medium potatoes, cut in fourths 6 carrots cut into thirds salt and pepper, to taste Preparation Heat about 2 tbsp (30 ml) of oil in fry pan. Coat all sides of the meat with flour. In the heated frying pan, brown the meat on all sides, on a medium-low setting. Sprinkle with salt and pepper as you brown the meat. In a Dutch oven or crockpot (I use the crockpot) put in the beef broth, honey, Worcestershire,thyme, and basil. Stir to blend. Put the meat into the dutch oven or crock pot. In dutch oven simmer meat for about 1 to 1 1/2 hours, covered, then put in the potatoes and carrots and simmer another 45 minutes or until meat an veggies are tender. In a crockpot, put everything in together and cook on low setting for 7 to 9 hours. Add additional salt and pepper prior to cooking. When ready to serve remove meat and veggies, then thicken gravy with flour or cornstarch till desired consistency. Serve meat and veggies on a large platter and gravy on the side. Comments This is a basic pot roast. I've also tried it with a can of beer instead of beef broth which was very good, but it bothered my stomach. When I make this pot roast I just cook the meat with all the ingredients, without the potatoes and carrots, in a crock pot on low, for 7 to 9 hours, and then I serve the meat with mashed potatoes, red cabbage and peas, it is excellent. The gravy is the best. Remember to use a teaspoon of gravy master also in your gravy when preparing it. Hope you enjoy this recipe as much as I do. It's one of my husband's favorites.

Recipe Information

Source:: Theresa

Serves/Makes:4 or more

Ingredients

1 3 lb (1.4 kg). or larger chuck roast
1 can beef broth
1/2 tsp (2 ml) dried basil or thyme (I use both)
1/2 tsp (2 ml) Worcestershire sauce
6 tbsp (90 ml) honey
6 medium potatoes, cut in fourths
6 carrots cut into thirds
salt and pepper, to taste

Preparation

Heat about 2 tbsp (30 ml) of oil in fry pan.
Coat all sides of the meat with flour.
In the heated frying pan, brown the meat on all sides, on a medium-low setting.
Sprinkle with salt and pepper as you brown the meat.
In a Dutch oven or crockpot (I use the crockpot) put in the beef broth, honey, Worcestershire,thyme, and basil. Stir to blend.
Put the meat into the dutch oven or crock pot.
In dutch oven simmer meat for about 1 to 1 1/2 hours, covered, then put in the potatoes and carrots and simmer another 45 minutes or until meat an veggies are tender.
In a crockpot, put everything in together and cook on low setting for 7 to 9 hours.
Add additional salt and pepper prior to cooking.
When ready to serve remove meat and veggies, then thicken gravy with flour or cornstarch till desired consistency.
Serve meat and veggies on a large platter and gravy on the side.

Comments

This is a basic pot roast. I've also tried it with a can of beer instead of beef broth which was very good, but it bothered my stomach. When I make this pot roast I just cook the meat with all the ingredients, without the potatoes and carrots, in a crock pot on low, for 7 to 9 hours, and then I serve the meat with mashed potatoes, red cabbage and peas, it is excellent. The gravy is the best. Remember to use a teaspoon of gravy master also in your gravy when preparing it. Hope you enjoy this recipe as much as I do. It's one of my husband's favorites.