Beef Roast

Pot Roast w/ Vegetables

"This is the best and easiest recipe for pot roast I have ever made out of 100's. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish."

Level: Advanced

Prep: 10 mins
Cook: 2 hrs 35 mins
Total: 3 hrs 45 mins
Yield: 6 servings

Ingredients:

• 1 chuck roast 3-4 pounds
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 russet potatoes
• 2 onions quartered
• 6 carrots
• 1 tablespoon sea salt
• 2 teaspoons pepper
• 1 teaspoon parsley for garnish optional

Instructions:

1. Take your meat out of the refrigerator at least 30 minutes before cooking and generously salt and pepper it. I put 1 tablespoon of salt in the ingredients, but you should use as much or as little as you are comfortable with.
2. Heat a large pot or Dutch oven over medium-high heat. Then add olive oil.
3. Rough chop carrots and potatoes into 2-3 inch pieces.
4. Cut two onions in half and add them to the hot pot, browning them on one side and then the other. Remove the onions to a plate.
5. Add veggies to the same pot and brown them slightly. (about 1 minute) Remove and set them on a plate with the onions.
6. Add butter to the pot and allow to melt. Place the meat in the pan and sear it for about a minute on both sides until it is nice and brown all over.
7. Add veggies back to pan with meat. Cover and roast at 275 for about 3 hours. I started checking mine at 2 hours. You want the meat to be cooked through and to tear easily with a fork.

ENJOY!!!!