New Old Fashioned Pot Roast Recipe

rate this recipe Rate this recipe

Although the ingredients are traditional, adding vegetables after the meat is half done keeps their flavors and textures intact.

New Old Fashioned Pot Roast Recipe (+)

Directions

Preheat oven to 350° F. Pat meat dry. Salt and pepper generously. Heat fat and brown meat (medium-high) about 5 - 8 minutes each side.
Remove meat to a plate. Pour off all but a tablespoon or two of fat in the pan. Add wine and boil 2 - 3 minutes, stirring to dissolve any browned bits in the pan. Add garlic and stock or water, stirring to blend.
Remove from heat and return meat and any accumulated juices to the pan. Cover pan and put in oven. After about 30 minutes, check to make sure the liquid is simmering, not boiling. Reduce heat if necessary.
After an hour and a half in the oven, add potatoes, carrots and onion. Cover pan and return to oven until meat and vegetables are tender, 1 - 1 1/2 hours. Add more liquid (stock or water) at this point if it appears that more than half of the starting amount is gone.
Remove meat and vegetables to a platter. Taste cooking liquid (if it's too thin, boil for a few minutes to desired consistency), correct the seasoning if necessary, then pour into a gravy boat or pitcher and pass with the roast.

Container: Heavy oven-proof pan large enough to hold meat and vegetables.

Prep Time: 30 minutes

Cook Time: 3 hours

Servings: 6

Enter desired servings:

Ingredients

-		3 pounds chuck roast
-		2 tablespoons oil or other fat
-		1/2 cup dry red wine
-		1 cup stock or water
-		2 cloves garlic, chopped
-		1 large onion, chopped
-		1 pound potatoes, cut into large chunks
-		1/2 pound carrots, in 1 inch pieces
		salt and pepper

New Old Fashioned Pot Roast recipe - Related Content

Recipes

Old Fashioned Chicken Pot Pie

Tender chicken, fresh vegetables, and a savory sauce baked in a flaky pastry crust – one of those perfect comfort foods.

Old Fashioned Dressing for Potato Salad

Sometimes called boiled dressing, although it shouldn't ever boil, this custard like dressing may be the one your grandmother made. It's also good on cole slaw or other vegetable salads, and can be varied with the addition of herbs or of curry powder, turmeric, chili powder, etc. added with the mustard.