This is a simple, but delicious, recipe for pot roast that my Grandma Isabel used to make. I love it served with succotash.
Recipe type: Main
- 1 tablespoon extra-virgin olive oil
- 2-4 pounds boneless beef chuck roast, tied
- 2 cups finely chopped onions
- ½ pound baby carrots or 1 cup finely chopped carrots
- 1 pound whole fingerling potatoes
- 1 cup finely chopped celery
- 3 cloves garlic, minced
- 3 ½ cups beef or chicken broth
- Salt and freshly ground pepper or Montreal steak seasoning
- 1 ½ teaspoons dried thyme
- 1 bay leaf
- Preheat oven to 350 degrees.
- Sprinkle the beef all over with the Montreal steak seasoning or just salt and pepper.
- Heat the oil in a heavy three-quart casserole, add the beef and brown it on all sides. Remove the meat from the casserole and add the onions, carrots and celery and cook over medium-low heat until tender and lightly browned. Stir in the garlic, then add the broth.
- Bring to a simmer, scraping the bottom of the pan. Stir in salt and pepper to taste, the thyme and the bay leaf. Return the meat to the casserole along with the potatoes.
- Cover the casserole and place in the oven. Bake for about two hours, until the meat is tender.
- To serve at once, remove the meat from the casserole and let rest for a few minutes. Season to taste with salt and pepper. Slice the meat and arrange on a platter and serve with the vegetables and sauce.
- Alternatively, the meat can be refrigerated overnight in the cooking liquid to improve both the flavor and texture of the meat and to allow the layer of chilled fat on the surface of the liquid to be removed and discarded.