![]() |
leftovers! |
slow cooked pot roast:
~2 TBSP olive oil, extra-virgin
~2-3lb chuck roast (think that's what i used, i'm sure any kind of oven roast would work)
~kosher salt (for the roast)
~fresh carrots (peeled, cut into 1-2" pieces)
~fresh green beans (ends cut, broken or cut into equal pieces)
~baby red, red, or russet potatoes (cut into fairly equal pieces)
~3 garlic cloves
~2 bay leaves
~1 tsp dried thyme
~1 tsp dried rosemary
~2-2.5 cups low sodium beef broth
i think those are all the ingredients i used...i'll find out the next time i make this!
using my 6qt. dutch oven, i heated up the oil & seared the meat on all sides (about a minute each side); while that was going on i set the oven to 275degrees to pre-heat it. then i took the meat out, poured in 1 Cup of broth (the remaining broth got the bay leaves, thyme, & rosemary mixed into it) to loosen the browned bits of meat from the sides, added the garlic gloves & stirred it a few times before putting the meat back in the pan. added the carrots, green beans, & potatoes on top of the roast, poured the remaining broth over the top of everything, put the lid on the pot & set it into the oven for 3 hours, give or take.
and that's it...super easy and super tasty! the whole family loved it, so it's definitely a keeper! i realize i'm not the best at recipe writing, but since i'm mainly just writing it for my own benefit i'm ok with my bad instructions! besides, i figured it was easier & quicker to just type it all out rather than put pen to paper...my hand gets tired really quickly when i'm writing since it's something i rarely do these days!
i still need to document the last of the trip stuff & i'm back to jewelry making so there will be pics & posts of that, too. of course it may take a while, seeing how my track record seems to be a post a week...time to get off my lazy butt i guess!
No comments:
Post a Comment