Italian Pot Roast*
Olive oil
2 1/2- 3 pound Chuck Roast
1 stalk celery, cut in large chunks
3 carrots, peeled and cut in large chunks
4 onions, cut in quarters
1 sprig rosemary, leaves taken off
2 sprigs of oregano
2 sprigs thyme
14 ounce can Beef Broth
14 ounce can petite diced tomatoes
salt
pepper
garlic powder
onion powder
Ok everyone, don’t get afraid of the dreaded roast! I promise this is the best pot roast you’ll ever have, and for sure the tastiest! So what you want to do is start off by pre-heating your pan. If you have a dutch oven use it! But if not, a regular stock pot would do. Preheat the pan on high heat with a little drizzle of olive oil. Season the roast on all sides with the salt, pepper, onion powder, and garlic powder. Once the pan is hot enough, put the roast in and brown on all 4 sides, about 1-2 minutes per side. While that is browning, prep all your veggies. Peel and dice the carrots, onions, and cut the celery in large chunks. Small diced veggies won’t work in this dish! When the roast in browned on all sides, take out and turn the heat down to medium and add all the cut vegetables. Let saute in the oil and make sure to scrape up all the browned bits at the bottom while you’re sauteing the vegetables. After about 2 minutes add the herbs, beef broth, and can of tomatoes. Nestle the roast on top of the vegetables and broth and turn the heat to low. Once you do that, cap it up and forget about it for 3 hours! After 3 hours, I promise you you’ll have the most amazing roast you’ve ever tried. You can’t mess this up! Hope you like it!
October 18th, 2011 at 4:34 pm
That looks awesome, and onions are win. Good video.
October 18th, 2011 at 4:34 pm
You are amazing. You make it all look easy enough that people will grab a knife and start pulling food out of the fridge and give it a try.
Not one show on food network does that, they just want to impress everyone with exotic ingredients that Publix doesn’t have.
You are teaching me how to cook pretty girl. Please don’t stop.
October 18th, 2011 at 4:35 pm
wow, how can you not tear up when you cut onions?
October 18th, 2011 at 4:35 pm
Parsnips & turnips works good too, for Irish pot roast. This dish is great after a day of winter deer hunting… Do this the same way, but use plenty of potatoes in adding at last hour of cooking time. Bet this chuck roast in 2009 was $1.50 per lbs. now in 6/2011 double the price. Can’t believe chopmeat $3.00 per lbs. Thank’s Obama..
October 18th, 2011 at 4:36 pm
I’ve never seen pot roast cooked on top of the stove, I’ll have to try it.