Pot Roast, Enjoy with White Rice!!! By Johanna Preheat oven at 350 degrees F After an hour lower temperature to 300 degrees F 1 Pot Roast about 4-6 pounds 4 med size onions-cut up in big pieces Half of a 16oz bag of baby carrots 4 tablespoons of olive oil 1 14.5 oz can of Beef broth 1/2 cup of water 1 cup of Malbec, Merlot, or Cabernet Sauvignon red wine(optional) 1 tsp Rosemary 1 8 oz can Tomato Paste 1 tsp Thyme 1 tsp oregano 2 tbsp salt Season the pot roast with garlic powder, onion powder, black pepper, and salt really good on all sides. Set aside. In a dutch oven or pot add 2 tbsp of olive oil on high heat. When the oil in the pot is very hot (but not smoking), add in the onions, browning them on one side and then the other. Remove the onions to a plate. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. Add 2 tbsp of olive oil to the very hot pan. Place the meat in the pan and sear it for about 3 to 4 minutes on all sides until it is nice and brown all over. Remove the roast to a plate. With the burner still on high, add beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add the rest of the beef broth, wine, water and tomato Paste. Making sure that the meat is covered at least half way inside the pot.. Add in the onion and the carrots, as well as the salt, dry oregano, dry rosemary and dry thyme. Place in the oven and cook for at least 4 hours, until the meat is just falling apart.
Posted on: Tue, 24 Sep 2013 00:17:14 +0000
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