Super Simple Pot Roast
From Rachael Cosgrove. Kept this recipe because it uses turnips, a vegetable I have never used!
- 2 tablespoons extra virgin olive oil
- 2 pounds beef chuck shoulder roast
- 2 onions, chopped
- 2 cups chopped turnips
- 4 cups baby carrots
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon dried thyme
- 2 teaspoons dried rosemary
- 1 1/2 cups beef broth (low sodium) or red wine
Preheat the oven to 350 degrees. In a large ovenproof pot or Dutch oven over medium-high heat, heat 1 tablespoon of the olive oil. Add roast and brown on all sides. Remove roast from the pan and pour out the liquid. Add the remaining 1 tablespoon olive oil, onions, turnips, carrots, and garlic. Cook until the onions begin to become translucent. Meanwhile, rub the roast with the salt, pepper, thyme and rosemary on all sides. Add roast back to the pan along with the broth or wine. Cover tightly and simmer for 5 minutes. Place the pan along with the broth or wine. Cover tightly and simmer for 5 minutes. Place the pan in the oven and roast for 2.5 to 3 hours. or until the roast can easily be pulled apart with a fork. Makes 4 servings.
Alternative cooking method:
Brown the roast and season it as directed above. Place in a slow cooker with the remaining ingredients and cook for 6-8 hours on low