Slow Cooked Pot Roast
Serves: 4-6
Ingredients
3 Lb Chuck Roast
2 lb baby potatoes
2 lb baby carrots
20 oz beef or bone broth
1 package pot roast seasoning (we use McCormick)
2-4 TBS flour
2 lb baby potatoes
2 lb baby carrots
20 oz beef or bone broth
1 package pot roast seasoning (we use McCormick)
2-4 TBS flour
2 TBS Viva La Olive Garlic olive oil
2 TBS Viva La Olive Tuscan Herb olive oil
1 large onion chopped
1 cup Traditional 18 Year Balsamic
salt and pepper to taste
Fresh Parsley or Cilantro
2 TBS Viva La Olive Tuscan Herb olive oil
1 large onion chopped
1 cup Traditional 18 Year Balsamic
salt and pepper to taste
Fresh Parsley or Cilantro
Directions
- Start by seasoning the beef well, on all sides with salt and pepper, then dredge roast in flour. Coat potatoes and carrots in Tuscan Herb and let them rest.**Note for vegetables in pot roast: Potatoes and carrots are the classic vegetables you’ll find in pot roast but don’t feel like you need to limit yourself. Try adding chopped onion, pearl onions, parsnips, turnips, or rutabaga as well!
- In a dutch oven or heavy pot, heat oil. Brown roast on all sides to lock in moisture and flavor (about 15-min). Transfer to a plate.
- Add in onions and garlic and sauté in the grease left in the pot until onions are translucent (about 2-3 minutes). Add flour and cook 1 minute. At this point, the flour will absorb all the oil/moisture. Add the Traditional 18 year balsamic, whisk, and allow the balsamic to reduce (1-2 minutes). Add beef broth and whisk in pot roast seasoning.
- Transfer the beef back to the pot. Toss carrots and potatoes around the beef in the pot. Cover and cook in the oven at 350F degrees for 4 to 5 hours. When done, garnish with fresh parsley or cilantro and serve.