The Perfect Pot Roast
By: Leah Rodrigues
Published: February 12, 2012

A classic pot roast is the answer to a perfect Sunday dinner.  Slowly braised beef is cooked with vegetables, stock and beer.  The key to a delicious pot roast is to sear the meat before cooking slowly in a low oven.  The fact of the matter is the today's pot roast dinner will be even better for tomorrow's lunch.  Serve your pot roast with rice and a light salad.
 
Classic Pot Roast
Ingredients:



2 pounds chuck roast
Salt and pepper
2 tablespoons vegetable oil
2 inches large onions, sliced half moons
20 inches baby carrots, cut half
3 inches celery stalks, cut into one pieces
8 ounces beer
2 sprigs of fresh thyme
1 cup beef stock
1 tablespoon Worcestershire sauce
 
Directions:
 








Heat a cast iron skillet or dutch oven to medium high heat, and preheat the oven to 325 degrees.


   
Trim excess fat off the chuck roast and season all over with salt and pepper, then coat the meat with canola oil, rubbing all sides of it.


   
Sear the meat in the skillet, browning for several minutes on all sides.


   
Remove the meat and set aside, then add the vegetables. Saute for several minutes and season with salt and pepper.


   
Deglaze the pan with beer and let reduce for several minutes.


   
Add the beef back to the pan and add the thyme, stock and Worcestershire.


   
Cover the pan and place in the oven and let cook for 6-8 hours, until the meat is fork tender. Serve with steamed potatoes or crusty bread.

Heat a cast iron skillet or dutch oven to medium high heat, and preheat the oven to 325 degrees.


     
Trim excess fat off the chuck roast and season all over with salt and pepper, then coat the meat with canola oil, rubbing all sides of it.


     
Sear the meat in the skillet, browning for several minutes on all sides.


     
Remove the meat and set aside, then add the vegetables. Saute for several minutes and season with salt and pepper.


     
Deglaze the pan with beer and let reduce for several minutes.


     
Add the beef back to the pan and add the thyme, stock and Worcestershire.


     
Cover the pan and place in the oven and let cook for 6-8 hours, until the meat is fork tender. Serve with steamed potatoes or crusty bread.