Forget About It Pot Roast Recipes

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Steps:

• Preheat oven to 275 degrees F.
• Use a dutch oven big enough to hold all the ingredients. The one I use is a five-quart stainless steel with domed lid for oven roasting. Place it on one of the large burners on top of the stove, add the olive oil and turn to med-high.
• Add minced garlic and stir until the oil is hot.
• Add the roast and braise on all sides until browned. While the roast is browning be working on the next steps.
• Peel and chop one of the onions finely.
• Peel the other onion and cut into eighths.
• When the roast has been browned on all sides, sprinkle salt and pepper all over it.
• Add the CHOPPED onion. Stir around for about a minute.
• Add the can of cream of mushroom soup. Mix together well with the garlic, onion and pan drippings and spread it all over the roast, piling as much on top as possible.
• Add the carrots to the pot, sprinkle salt & pepper over them.
• Arrange the eight chunks of remaining onion on top of the carrots.
• Add the potatoes to the pot, again sprinkle salt and pepper.
• Put the lid on and place in the preheated oven.
• Cook for 6 hours or longer for a 2 lb roast and 10 hours for a 4 lb roast.
• It basically makes its own gravy. When done, remove the meat, carrots and potatoes and place them in their own serving dishes. If you like you may now put the pan back on top of the stove and thicken the drippings with flour.
• Eat!