Good afternoon I are going to share those Are looking for a pot roast recipe that is delicious The method of making it is very not difficult. Just need patience and persistence. So that pot roast has aroma and taste that can arouse appetite.

In order for the taste of pot roast, you need to pay attention first from the type of ingredients, next selection of ingredients that are fresh until how to process and serve it. No need Confused if want prepare pot roast good as long as you know the trick and how to make this dish can be serving very special.

Ingredients and seasonings used in prepare

1. Take 4 tbsp olive oil, divided
2. Prepare 6 onions, peeled
3. Prepare 2 garlic cloves, peeled
4. Prepare 1 (4 lb) boneless rump roast
5. Take Salt and freshly ground black pepper
6. Take 5 c beef stock
7. Use 1 c apple cider
8. Prepare 1 tsp dried thyme, crushed
9. Prepare 1 bay leaf
10. Use 1 tbsp tomato paste
11. Use 6 carrots or parsnips, scrubbed

Make it unique with beer, cranberries or wine! By Marie Thomas Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Throw the carrots into the same.

How to make:process Pot Roast:

1. Preheat oven to 350 degrees F. Heat 2 tbsp of oil in a large Dutch oven set over medium heat and when it is to, but not smoking, add the whole onions and garlic. Sear the onions until browned (they will not be tender). Remove the pot from the heat; using a slotted spoon, remove the onions from the pot and set aside. Remove the garlic; mash and set aside in a small bowl. Season the roast generously with salt and pepper.
2. Return the Dutch oven to medium-high heat, and add remaining 2 tbsp of oil. When the oil is hot, add the roast and brown it on all sides, turning with tongs only as each side is browned.
3. Add the beef stock, cider, thyme, bay leaf, tomato paste and mashed garlic to the pot. Bring to a boil, cover and place the Dutch oven in the preheated oven. Bake for 90 minutes.
4. Add the carrots or parsnips, and seared onions to the pot. Cover and continue to cook in the oven for another 40 minutes or until the meat and vegetables are completely tender.
5. To serve, remove the roast to a platter, and allow to sit for at least 5 minutes before carving. Arrange the vegetables on a serving platter. Ladle the cooking liquid over the meat and vegetables as each plate is served.
6. 395 calories per serving; GL=6, Glycals=23. CAUTION: Wine makes this meal red (high Glycal). Without parsnips but with wine, this is a green dinner.
7. Done and ready to serve!

When roast is browned, remove from pan and set on a plate. Add the garlic and carrots to sit on top of the onions. Add the roast and simmer: Set the roast on top of the onions, garlic and carrots. Add the bay leaf and cover. Generously salt and pepper your chuck roast.

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