Cozy Weekend Pot Roast

 Cozy Weekend Pot Roast

3-4 pounds chuck roast-trimmed and cut into 4 inch pieces.

1 Tablespoon olive oil

2 teaspoons salt

1 teaspoon fresh cracked pepper

1 teaspoon dried rosemary

3 peeled and chopped garlic cloves

1 cup chicken broth

2 cups beef broth

1 Tablespoon Worcestershire sauce

1 15-ounce can diced tomatoes

4-5 large carrots peeled cut into 2 inch chunks (2-3 cups)

1 medium yellow onion chopped (about 1 cup)

2 Yukon potatoes peeled and chopped into 2 inch chunks 

2 cleaned celery stalks chopped into 2 inch pieces 

Preheat oven to 300 degrees.

In a Dutch oven over medium heat, add oil. Season the chuck roast with salt and pepper on all sides,

Add meat to the hot oil to brown on all sides.

Once browned, add the Worcestershire sauce, rosemary, tomatoes, the beef and chicken broth, add the onion, chopped garlic, carrots, celery and potatoes. 

Cover with a lid and place on the lowest oven rack for 3-4 hours at 300 degrees.  Plan on one hour of cooking time per pound of meat.  Meat should be fork-tender and fall apart easily when ready.

Serve in a shallow bowl, for extra deliciousness try serving over buttered rice or buttered wide egg noodles… or over a scoop of mashed potatoes.   

Yeast Rolls… a perfect pairing

Homemade yeast rolls are a great addition to any meal… but, especially pot roast. Get the easy and very doable recipe here: Yeast Rolls

Enjoy!!