After-Church Pot Roast

Name: After-Church Pot Roast
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 3 tablespoons canola oil or olive oil; 1/2 cup all-purpose flour; 1 teaspoon sea salt; 1 teaspoon black pepper; 2-3 pounds beef chuck roast, boneless; 1 large onion, diced into large wedges; 3-4 medium carrots, cut on the diagonal into large chunks; 2 pounds yellow potatoes, cut into halves or quarters; 3 cups beef broth; 1 sprig rosemary; parsley, to taste, for garnish

Beef Oven Diner-Style

Time: 3 hours 15 minutes

Yield: 6 servings

About

There's nothing quite like the aroma of a pot roast wafting through the house on a lazy Sunday afternoon. As you step through the front door, the savory scent of seasoned beef, fresh thyme, and tender vegetables immediately envelops you in a warm embrace. The After-Church Pot Roast, lovingly seasoned with salt and pepper, is seared to a perfect golden-brown in a Dutch oven, creating a crust that locks in the succulent flavor. As the roast simmers in a rich broth of red wine and beef stock, you can almost hear the meat and vegetables harmonizing in a symphony of flavors. As the final touches are added to the thickened, velvety sauce, you can hardly wait to sit down and enjoy this meal with your loved ones. After-Church Pot Roast is more than just a meal; it's a warm, comforting hug that nourishes the body and soul.

Ingredients

3 tablespoons canola oil or olive oil
1/2 cup all-purpose flour
1 teaspoon sea salt
1 teaspoon black pepper
2-3 pounds beef chuck roast, boneless
1 large onion, diced into large wedges
3-4 medium carrots, cut on the diagonal into large chunks
2 pounds yellow potatoes, cut into halves or quarters
3 cups beef broth
1 sprig rosemary
parsley, to taste, for garnish

Directions

Step 1 -Preheat the oven to 300 degrees F.

Step 2 -Heat 2 tablespoons of the oil over medium heat in a large oven-safe stock pot or Dutch oven.

Step 3 -Combine the flour, the salt, and the pepper and coat the roast on all sides with it.

Step 4 -Brown all sides of the roast in the heated oil, then transfer it to a plate.

Step 5 -Add the remaining oil, the carrots, and the onions to the pot and cook, while stirring, until the onions have softened and both of the veggies begin to brown around the edges, about 3-4 minutes.

Step 6 -Use a spatula to scrape up any browned bits from the bottom of the pot and stir them into the vegetables.

Step 7 -Add the potatoes to the veggies and place the browned roast over the top of them.

Step 8 -Add the broth and the rosemary to the pot, cover with a lid, and transfer the pot to the oven.

Step 9 -Cook the roast until the meat falls apart when pulled gently with a fork and it reaches an internal temperature of 195 degrees F, about 3 hours.

Step 10 -Serve, garnished with the parsley.

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