Classic Pot Roast
If you want to add more gluten free and dairy free recipes to your recipe box, Classic Pot Roast might be a recipe you should try. For $1.86 per serving, you get a main course that serves 6. One serving contains 339 calories, 30g of protein, and 22g of fat. 9 people were glad they tried this recipe. Head to the store and pick up onions, fresh thyme, worcestershire sauce, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 59%, this dish is good. Users who liked this recipe also liked Classic Pot Roast, Classic Pot Roast, and Classic Pot Roast.
Servings: 6
Ingredients:
20 inches baby carrots, cut half
1 cup beef stock
8 ounces beer
3 inches celery stalks, cut into one pieces
2 pounds chuck roast
2 sprigs of fresh thyme
2 inches large onions, sliced half moons
Salt and pepper
2 tablespoons vegetable oil
2 tsp Worcestershire sauce
Equipment:
dutch oven
frying pan
oven
Cooking instruction summary:
- Heat a cast iron skillet or dutch oven to medium high heat, and preheat the oven to 325 degrees.
- Trim excess fat off the chuck roast and season all over with salt and pepper, then coat the meat with canola oil, rubbing all sides of it.
- Sear the meat in the skillet, browning for several minutes on all sides.
- Remove the meat and set aside, then add the vegetables. Saute for several minutes and season with salt and pepper.
- Deglaze the pan with beer and let reduce for several minutes.
- Add the beef back to the pan and add the thyme, stock and Worcestershire.
- Cover the pan and place in the oven and let cook for 6-8 hours, until the meat is fork tender. Serve with steamed potatoes or crusty bread.
Step by step:
1. Heat a cast iron skillet or dutch oven to medium high heat, and preheat the oven to 325 degrees.Trim excess fat off the chuck roast and season all over with salt and pepper, then coat the meat with canola oil, rubbing all sides of it.Sear the meat in the skillet, browning for several minutes on all sides.
2. Remove the meat and set aside, then add the vegetables.
3. Saute for several minutes and season with salt and pepper.Deglaze the pan with beer and let reduce for several minutes.
4. Add the beef back to the pan and add the thyme, stock and Worcestershire.Cover the pan and place in the oven and let cook for 6-8 hours, until the meat is fork tender.
5. Serve with steamed potatoes or crusty bread.
Nutrition Information:
covered percent of daily need
