Tuesday, January 24, 2012

Easy Beef Pot Roast

This is the easiest way to prepare a beef roast that I have come across. It is fool proof and always a hit. The key ingredient here, other that the roast, is the pot used. A heavy dutch oven with a well fitting lid is essential for this recipe. The ingredients added can be altered to suit tastes, but the basics don't need to be messed with. I love this recipe because it brings out the flavor of the beef, unmasked by wine or strong sauces. Another good thing about this one is, you probably already have everything you need. It is juicy and tender and very simple! Why not try one tonight?

3 to 4 pound beef chuck roast
1 onion, thinly sliced
2 to 3 tablespoons olive oil
2 cloves garlic, finely chopped
1/2 stalk celery, finely chopped (optional)
1/4 cup red bell pepper, finely chopped (optional)
1/2 cup sliced mushrooms (optional)
1 bay leaf
Salt and pepper

Preheat oven to 350.
Place olive oil in bottom of dutch oven and heat to medium high on a burner on top of stove.
Salt and pepper roast liberally. Brown on all sides, about 4 minutes each side.
Remove roast, put all other ingredients in bottom of dutch oven, sprinkle with salt and pepper.
Place roast on top and bake covered in oven on 350 for about 45 minutes.
Turn oven temperature down to 300 and cook for an additional 1 1/2 to 2 hours.
Allow to stand for about 15 minutes. Remove roast and place the veggies on top. Don't forget to remove the bay leaf.

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