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Pot Roast, Two Night Dinner Recipe

Yields1 ServingPrep Time5 minsCook Time10 minsTotal Time15 mins

Pot roast is a beef dish that is typically roasted in the oven with vegetables. It is a popular dish to make for a family dinner because it is hearty and filling. This recipe is for a two night dinner, so you can enjoy leftovers the second night.Ingredients:-1 beef chuck roast-1 onion, diced-3 carrots, peeled and diced-3 celery stalks, diced-1 tablespoon olive oil-1 tablespoon dried thyme-1 tablespoon dried rosemary-1 tablespoon garlic powder-1 teaspoon salt-1/2 teaspoon black pepper-1 cup beef broth-1/2 cup red wine-1/4 cup flour-2 tablespoons cold waterDirections:1. Preheat oven to 325 degrees F.2. In a large Dutch oven or oven-proof pot, heat olive oil over medium-high heat.3. Season the beef chuck roast with thyme, rosemary, garlic powder, salt, and pepper.4. Sear the beef in the pot until browned on all sides.5. Add the onion, carrots, celery, and beef broth.6. Bring the mixture

DISH
 2 lb Beef Shoulder, 1 1/2 thick
 3 ea LARGE CLOVES GARLIC
 3 tb OLIVE OIL
 2 ea BAY LEAVES
 1 1/2 c FINELY CHOPPED ONION
 14 oz TOMATOES, CANNED
 1 1/2 c FINELY CHOPPED CARROTS
 1 ds SALT
 1 1/2 c FINELY CHOPPED CELERY
 1 ds PEPPER
1

FOR THE FIRST NIGHT4 ea LARGE BAKING POTATOESFOR THE SECOND NIGHT1 lb TUBULAR MACARONI TO BROWN THE MEAT, UNDER BROILER PLACE ON RACK ABOUT 7 FROM HEAT.

2

BROILUNTIL WELL BROWNED ON EACH SIDE.

3

PLACE BROWNED MEAT IN A SHALLOW BAKINGDISH.

4

TILT BROILER PAN UNTIL JUICES RUN TO CORNER.

5

SPOON OFF FAT.

6

ADD AFEW TABLESPOONS OF WATER TO PAN AND SCRAPE ANY BROWNED BITS INTO JUICE.

7

POUR MIXTURE OVER MEAT.

8

IN A LARGE SKILLET, HEAT OLIVE OIL AND SAUTEONIONS, CARROTS, AND CELERY TOGETHER UNTIL TENDER, ABOUT 10 MINUTES.

9

ADDGARLIC AND SAUTE 1 MINUTE MORE.

10

LIFT MEAT AND TUCK A BAY LEAF AND HALF THEVEGETABLES UNDERNEATH.

11

PLACE THE OTHER VEGETABLES AND BAY LEAF ON TOP ANDAROUND SIDES OF MEAT.

12

POUR CHOPPED TOMATOES OVER AND AROUND MEAT.

13

COVERSNUGLY WITH FOIL AND PLACE IN PREHEATED 350 DEG F OVEN FOR 2 HOURS, ORUNTIL MEAT IS VERY TENDER.

14

CHECK WITH A FORK AFTER 1 1/2 HOURS.

15

WHEN METIS TENDER, SCRAPE OFF VEGETABLES FROM MEAT AND PLACE MEAT ON PLATTER.

16

POURALL JUICES INTO A LARGE BOWL.

17

ALLOW FAT TO SURFACE, THEN SKIM OFF.

18

(FREEZEMEAT AND JUICES AT THIS POINT IF YOU WISH TO SERVE AT A LATER DATE.

19

THAWTO COLD ROOM TEMPERATURE TO CONTINUE.

20

) IN A BLENDER, PUREE HALF THEVEGETABLES AND JUICES.

21

MIX PUREE WITH REMAINING VEGETABLES.

22

FOR THE FIRST NIGHT, SLICE ABOUT 2/3 RD'S TO 3/4 S OF THE MEAT 1/4 THICK.

23

REHEAT ALONG WITH HALF THE SAUCE, IN THE OVEN, MICROWAVE OR ON TOP THESTOVE.

24

SERVE MEAT, ON SIDE THE SIDE OF A BAKED POTATO, WITH SAUCE ON TOP.

25

SERVE WITH LARGE PORTION OF GREEN VEGETABLES.

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FOR THE SECOND NIGHT, CUTREMAINING MEAT INTO 1/4 CUBES.

27

SIMMER FOR 20 MINUTES WITH REMAININGSAUCE.

28

ADD A LITTLE TOMATO PUREE IF DESIRED.

29

RESEASON WITH RED PEPPERFLAKES.

30

SERVE ON MACARONI COOKED ACCORDING TO PACKAGE DIRECTIONS.