Braised Pot Roast

Instructions

Heat Olive oil in large, oven safe casserole pan. Season meat on both sides with salt and pepper. Brown both sides of meat. Remove and set aside; in same pan, saute onions until they start to caramelize. Add Garlic and cook 1-2 minutes. Return meat to the pan and add carrots. Add 2 cups of beef broth and bay leaf. Cover tightly and braise in a 275F oven for 3-4 hours. Leftovers are excellent a day or two later. You can freeze the cooked chuck with the pan drippings, but the carrots don't survive the freezing process very well... they turn to mush, so keep that in mind. Enjoy!

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 30 minutes

Ingredients

2 1/2 pound Chuck Roast
2 1/2 pound carrots, peeled and chopped into large pieces
1 large onion, chopped
3-4 cloves garlic, minced
2 cups Beef Broth
1 Turkish Bay Leaf
Salt and Pepper
Olive Oil
(sometimes I throw a tablespoon or two of chopped sun-dried tomatoes just before the whole thing goes in the oven - adds a bit more color and flavor)

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