Pot Roast - Penzey's Spices Recipe

By á-46

Ingredients

• 1 4-lb. chuck roast
• 1/2-1 tsp. salt, to taste
• 1/2-1 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
• 3 medium onions, peeled and sliced
• 4-6 Cups beef broth (or 4-6 Cups water mixed with 2-3 tsp. BEEF SOUP BASE)
• 4 WHOLE TURKISH BAY LEAVES
• 1 lb. carrots, cut in chunks
• 5 potatoes, cut in chunks, peeled if desired
• 1 TB. cornstarch in 2 TB. water (optional)

Preparation

Step 1

Season the roast with salt and PEPPER.

Place the roast in a Dutch oven (heavy oven-proof pan with lid) over medium-high heat.

Brown the roast on all sides, about 3-5 minutes per side. Remove the roast.

Cover the bottom of the Dutch oven with the onions and 2 BAY LEAVES place the roast on top. Add the beef broth, enough to almost cover the roast.

Add the remaining 2 BAY LEAVES. Cover with a tight lid. If the lid isn't a tight fit, cover with foil first. Cook at 325° for 2 1/2 hours. Add the carrots and potatoes to the pot.

Cook for another 45-60 minutes. The roast should be tender when poked with a pork, or cook longer.

If desired, drizzle in cornstarch-water mix to thicken the juices for the final 15 minutes cooking time.


Cooking time: 4 hours