Learn to cook with me

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Pot roast was always daunting to me. When my mother would make it, it would seem that she was slaving over it for hours and I did not possess the powers she had to make this. One day it was rainy and I had nothing to do. I wanted to meal prep for a few days but have something filling. I found a really easy recipe on Pinterest from the Pioneer Woman but tweaked a few things for my tastebuds. This is now something that I make once a month, as it is the perfect sunday meal to get ready and start the new week off to a great start. 

Ingredient List:

Meat:

• 3-5 pound chuck roast

Pot roast (chuck roast) cook each hour per pound. I usually get a 3 pound piece and end up cooking for about 3-3 1/2 hours. 

Produce:

• 6 carrots

• 2 onions (sweet onions)

• 2 sprigs fresh rosemary

• 2 sprigs fresh thyme

• 6-8 cloves of garlic

Canned goods:

• 4 cups Beef broth (can sub for 1 cup wine and 3 cups beef broth)

• salt and fresh ground black pepper to taste (roast can handle a lot of salt)

• 2 tablespoons  of olive oil

Directions:

1. Preheat oven to 275 degrees F
2. Generously salt and pepper chuck roast
3. Heat olive oil in large pan over medium high heat. Halve your onions and get them browned on all sides. Set aside on a plate.
4. Chop your carrots into thirds or fourths. ( I like to do big pieces because the smaller they are, the more they deteriorate from slow cooking. This prevents them from being too mushy later) About 2-4 minutes should be enough to get them browned up. Set aside on a plate.
5. Add some more olive oil to coat the bottom of the pan again and add the meat. Brown on all sides about 2 minutes each side. I do all sides and not just top and bottom. I use the pan for support to sear the little sides too. Remove roast and set aside. 
6. With burner still on high, add the beef broth and take a spatula to deglaze the pot, scraping the bottom. Place roast back in the pot and make sure there is enough beef stock to cover the pot roast entirely. 
7. add in the onions, carrots chopped garlic and fresh herbs. Take the sprigs of rosemary and thyme and make sure to spread all over the top evenly. 
8. Put the lid on then roast for at least 3 hours. if it is a 3 pound roast. The roast is ready when it falls apart and is tender. 

This makes about 7-9 servings if you serve with mashed potatoes. The cost per serving is about 3-4$ if you use wine or not.