Traditional Pot Roast
YIELD: 10 SERVINGS
PREP TIME: 20 MINUTES
COOK TIME: 3 HOURS 20 MINUTES
TOTAL TIME: 3 HOURS 30 MINUTES
INGREDIENTS:
- 1 3lb Chuck Roast
- 2 Tablespoons butter
- 1 large onion, cut into large chunks
- 1lb bag baby carrots
- 2lb bag baby potatoes
- 3/4 cup Worcestershire sauce
- 3 cups beef broth
- 1 tablespoon garlic, minced
- salt and pepper to taste
- 2-3 bay leaves
- 1 teaspoon rosemary
Needed Products:
Cast Iron Dutch oven
Cutting Board
Stirring Spoons:
INSTRUCTIONS:
- Preheat oven to 275 degrees. Chop up your veggies into bite size chunks.
- Melt your butter in your Dutch oven. Sear your roast on both sides until lightly browned. 4-5 mintues per side.
- Remove the Roast and place to the side.
- Add your onions and potatoes to the bottom of your dutch oven. Place your roast on top of the onions and potatoes. Put the baby carrots surrounding the meat.
- Add in your seasonings and broth.
- Bake with the lid on for 2.5-3 hours.
- You can either shred the meat at this point or cut it into chunks.