Good afternoon we are going to share those Are looking for a classic pot roast recipe that is appetizing The method of preparing it is very easy. Just need patience and persistence. So that classic pot roast has aroma and taste that able arouse appetite.

In order for the taste of classic pot roast, you need to do start from the type of ingredients, then selection of ingredients that are fresh to how to process and serve it. No need Confused if want to prepare classic pot roast delicious as long as you know the trick and how to make this dish you can become treat very special.

Ingredients and seasonings required in make

1. Take 3 lb chuck roast (about 2" thick)
2. Prepare 1 tsp salt
3. Prepare 1 tsp black pepper
4. Prepare 3 tbsp olive oil, divided
5. Prepare 2 1/2 cup thinly sliced yellow or white onions
6. Prepare 3/4 cup diced carrots
7. Use 3/4 cup diced celery or celery root
8. Prepare 1 parsnip, peeled and diced
9. Prepare 8 garlic cloves, chopped
10. Prepare 1 lb shiitake or portabello mushrooms, sliced
11. Prepare 1 tsp chili powder
12. Prepare 1 1/2 cup reduced-sodium, low-fat beef broth
13. Use 8 oz tomato sauce
14. Take 1 1/2 cup red wine
15. Prepare 1 1/2 tsp dried thyme leaves
16. Prepare 2 bay leaves
17. Prepare 1 tbsp cornstarch
18. Take 2 tbsp cold water

Add roast back to the pot. Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Season roast with salt, pepper, and garlic salt. Peel and cut up your potatoes, carrots and garlic cloves and put them into your dutch oven or large pot around the sides of the roast, but make sure to leave room for the roast itself.

How to cook Classic Pot Roast:

1. Preheat oven to 300°F F. Trim beefof all visible fat. Sprinkle with salt and pepper.
2. Heat 2 tablespoons oil in a large Dutch oven. Add beef and brown on all sides. Remove from pan.
3. Add remaining 1 tablespoon oil, onions, carrots, celery and parsnip to pan. Saute' until lightly browned, about 8 minutes.
4. Add garlic, mushrooms, chili powder and cook 3 minutes.
5. Return meat to pan, and add broth, tomato sauce, red wine, thyme and bay leaves. Bring to a boil. Place in oven and cook 3 to 3 1/2 hours, until beef is fork tender. (There will be lots of liquid.)
6. Dissolve cornstarch in cold water. Pour cornstarch mixture into pan, stirring constantly. Return to oven and cook 15 minutes or until sauce has thickened.
7. Per serving: 440 calories, 19g fat, 18mg chol, 42g prot,18g carbs, 3g fiber,510mg sodium
8. Done and ready to serve!

Pour in the beef broth, put on the lid, and set it to cook on medium-high heat for three hours. Add the onions, carrots and potatoes to the pot on top of the meat. In a small bowl, stir together the beef broth, Worcestershire sauce, tomato paste and garlic until well combined. Pour the mixture over the meat and veggies and place the sprig of rosemary on top. Remove from oven, uncover, and surround roast with potatoes and carrots.

me, the simple preparation of Classic Pot Roast above can help you prepare servings that are delicious for family/friends Hope it’s useful and good luck!