Easy Bread And Butter Roast Beef Recipes

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BEST BREAD AND BUTTER POT ROAST



Best Bread and Butter Pot Roast image

A slow-cooked wonder. This pot roast is so simple; fork-tender, flavorful beef, soft and creamy carrots, caramelized onions and rich potatoes, the perfect Sunday dinner...or for any weeknight.

Provided by Kathleen | The Fresh Cooky

Categories     Main Dish

Time 4h30m

Number Of Ingredients 12

1 whole (3-5 pound Chuck Roast (well marbled with fat, will yield a more tender pot roast))
2-4 Tablespoons olive oil (or 2 TBL olive oil and 2 TBL butter)
2 whole onions (peeled and cut in half)
6-8 whole carrots (washed, cut into 2 in pieces (peeling is optional))
4-8 potatoes
Salt and Pepper to taste
1 cup red wine (optional, beef broth or stock may be used instead)
2-3 cups beef broth or stock
3 sprigs fresh Thyme (or 1 teaspoon dried thyme)
3-4 sprigs fresh Rosemary (or 1 teaspoon dried rosemary)
1 bay leaf
2-3 sprigs fresh parsley (optional)

Steps:

  • Preheat oven to 275° F, moving racks to make sure your pot (with the lid) will fit in the oven.
  • Heat oil (and butter if desired) in a large dutch oven or pot, medium to medium high heat, until hot but not smoking. Salt and pepper your chuck roast well, it's a large piece of meat, don't be shy about salting it. Set aside.
  • Cut onions in half and carefully place cut side down in hot oil, brown for 1-2 minutes per side, remove to plate.
  • While pot still hot, toss in cut carrots (2 inches or so) and stir around hot pan until lightly browned, about a minute. Remove to plate.
  • Turn up the heat a bit, so that the pan is screaming hot, but still not smoking. Carefully, using tongs add your meat to the pot, searing well on each side for about 1-2 minutes per side. Once all sides are seared, remove to plate.
  • Next keeping the temp up on the pot, deglaze your pan by pouring in 1 cup of wine or broth, using a wooden spoon scrape the bottom of the pan releasing the flavor in the brown bits.
  • Return meat to the pot, tucking in the carrots, potatoes and onions all around. Pour in additional beef broth until about halfway up the side of the meat. Add sprigs (or dried) of rosemary, parsley, thyme, and bay leaf tucking around the veggies and meat.
  • Cover and don't peek, cook for 3 hours (for a smaller roast) and 4-6 hours for a larger roast. If necessary, check the liquid levels about hour 4 or 6 if cooking longer adding a cup or so of additional broth. Serve with warm Russian Black Bread and a crisp green salad.

Nutrition Facts : ServingSize 1 ounces, Calories 465 kcal, Carbohydrate 66 g, Protein 16 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 1072 mg, Fiber 8 g, Sugar 8 g, UnsaturatedFat 10 g

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