Pot Roast

By slmorgan13

Ingredients

• 4 to 5 lb Roast
• 6 Carrots
• 3 Celery Stalks
• 2 Onions
• Mushrooms
• Garlic
• 32 oz Beef Stock
• Olive oil
• Salt
• Pepper
• Thyme

Preparation

Step 1

Pre-heat oven to 275 F, heat a pot/Dutch oven on medium high heat. Add olive oil (you can also add butter with the olive oil) Cut your onions in half and cut the carrots and celery on an angle about 2inch cuts. Brown onions (cut side, then turn over and brown rounded side) remove. Brown carrots and celery (about a minute) remove. Salt and pepper Roast. Brown all sides of Roast, then remove. Use a little of the beef stock to deglaze the pan, then add Roast back to pan. Now add the rest of the stock, onions, celery, garlic (put on top of Roast) and mushrooms. Sprinkle thyme on top of Roast (if you have fresh - put a few sprigs on top and in broth - don't forget to remove when done). Put into 275 F oven for 4 hours. Make mashed potatoes about 30 minutes before Roast is done. Delicious!!