Mamas Pot Roast Recipe 475

Steps:

• In pot add all dry ingredients with about 4 cups water. Mix well. Add meat In pot add all dry ingredients with about 4 cups water. Mix well. Add meat Pour carrots on top of the meat. Cover and Cook for 2 hours, then Take out the meat and trim off any remaining fat and discard the fat. Cut into pieces. Put the back in pot and cook until so tender(falls apart).The longer you cook the better. Note: You can freeze this for serving at a later time.

Steps:

• Coat the pot roast with olive oil and a few shakes of Worcestershire. Season generously with Montreal Steak Seasoning. You can marinate overnight or use immediately.
• Place half the cut vegetables (onion, celery, carrots and potatoes) on the bottom of the crock pot, and season with salt and pepper.
• Place the pot roast on top of the vegetables.
• Place the remaining vegetables on top of the pot roast, and season with salt and pepper.
• Pour the can of tomatoes and the can of beef broth evenly over the ingredients. Season one last time with salt and pepper.
• Crock on low all day (10 hours) or change time/temp to suit your needs. An hour before dinner, make a mixture of cornstarch and water (equal parts) and add to crock pot to thicken the liquid.
• Serve over hot buttered rice.

Steps:

• Preheat the oven to 350 degrees F.
• Season the roast on all sides with salt and pepper.
• In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored.
• Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
• Roast for 1 1/2 hours and then add the carrots.
• Continue to cook for 1 more hour.
• Transfer the roast to a cutting board and let rest for 15 to 20 minutes.
• Slice and place on a serving platter.
• Skim the fat off the braising liquid and serve with the roast.
• Garnish with parsley.