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DeAnna Lee




Love In a Pot Roast with Mashed Taters



Every once in a while, I love to make comfort food and really treat my sweet fiance.  It's literally been a year since I made this recipe, so I decided to whip it up on Saturday.  

I found this recipe originally from Pioneer Woman, and I tweeked it a little to suit my tastes.  The method is super easy, and anyone can do this! 

You can make this for someone special in your life....the kids, granny, your honey boo, and they will thank you over and over!! 

It's seriously LOVE IN A POT!  



Love In A Pot Roast 

2- 5 pound chuck roast 
2 onions
6-8 whole carrots
3 ribs of celery
4-6 cloves garlic
3-4 sprigs thyme
2 sprigs rosemary 
3 - 4 cups of beef stock
2 tbsp. red wine vinegar
2 tbsp. worcestershire 
olive oil
salt and pepper

Preheat the oven to 275 degrees. 

In large dutch oven, add olive oil on medium-low heat.  Peal and cut onions in half.  Add to the pot.  Let them brown a good bit on both sides. Remove and set aside.  Add roughly chopped carrots.  I chop them on a diagonal.  Let them brown up about 2 - 3 minutes. Add the celery.  Then add the garlic and watch it closely.  It will go quickly!  Remove both from the pot.  



Salt and pepper your chuck roast really well.  Brown on all 4 sides in the same dutch oven.  Usually it takes about 3 - 4 minutes per side.  Remove and set aside. 

Deglaze the pan with 1 cup of the beef stock scraping the bottom of the pot to get those yummy beefy bits.  Add the red wine vinegar and worcestershire. 

Now add the chuck roast back to the pot.  Pour the onions, carrots, and garlic over the top.  Pour in the rest of the beef stock until it is covering halfway up the roast.  Add the thyme and rosemary.  

Cover the roast and place into the oven for 3 hours for 2.5 to 3 lb. roast.  4 - 5 lb. roast needs to cook for 4 hours.  



I serve the pot roast with mashed potatoes and crusty bread!  YUM! 

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09/23/2013 12:45PM
Easy Pot Roast with Mashed Taters
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