Ingredients
-
3 1/2
-
1
-
3
-
1 1/2 - 2
-
2
-
1
-
1
-
7
-
2 1/2
-
2
-
-
-
-
-
Directions
Delicious Pot Roast, While I’m not a big fan of pot roast, it happens to be one of my husband’s favorite meals, so after trying lots and lots of different recipes, I found this one in “The Silver Palate Cookbook” and I have to say, it’s the best I’ve tried. This is the one pot roast I actually enjoy! You cook this one in the oven and, believe me, it’s so much better this way versus on top of the stove. The comments in parenthesis are my own. Prep time is approximate., Superb. But FYI, it’s 7 cloves of garlic, not just 7 whole cloves. If I hadn’t read the reviews, I would have thought the recipe called for cloves. Definitely would have changed the flavor!, I went with a chuck roast and it was absolutely incredible! I will be making this over and over. Served with a loaf of crusty bread–yum!
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Rub Roast With Black Pepper. |
|
3
Done
|
Heat Olive Oil in a Heavy Flameproof Casserole or Dutch Oven and Sear Roast For Several Minutes on Each Side, Browning Well. |
|
4
Done
|
Pour in Stock and Wine and Add Parsley, 1-Teaspoon Salt, 1-Teaspoon Black Pepper and the Whole Cloves. |
|
5
Done
|
Stir in Onions, Carrots, Potatoes, Tomatoes and Celery. |
|
6
Done
|
Liquid in Casserole Should Just Cover Vegetables. Add Additional Beef Stock If Necessary. |
|
7
Done
|
Bring to a Simmer on Top of the Stove, Cover and Bake in Center of Oven For 2 Hours. |
|
8
Done
|
Uncover and Cook Longer, Until Meat Is Tender, About 1- Hours, Basting Frequently. |
|
9
Done
|
Transfer Roast to a Deep Serving Platter and Arrange Vegetables Around It. |
|
10
Done
|
Spoon a Bit of Sauce Over All and Garnish the Platter With Parsley. |
