Terri's Pot Roast



1 Chuck-Eye Roast (About 3 1/2 Pounds), Boneless

Salt And Ground Black Pepper 

2 Tablespoon Vegetable Oil 

1 Medium Onion , Chopped Medium

1 Small Carrot , Chopped Medium

1 Small Rib Celery , Chopped Medium

10 Ounces Button Mushrooms, Cleaned And Quartered

2 Medium Cloves Garlic , Minced

2 Teaspoons Granulated Sugar 

1 Cup Beef Broth 

1/2 Cup Dry Red Wine 

1 Sprig Fresh Thyme 

1/2 Cup Canned Tomato Sauce

1 Can (14 1/2 Ounces) Diced Tomatoes, With Juice

1 1/2 Cups Water 

1 Sprig Fresh Rosemary 


 Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.

Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate; set aside. Reduce heat to medium; add onion, carrot, celery, and mushrooms to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and beef broths, dry red wine, thyme, and diced tomatoes, with juice, scraping bottom of pan with wooden spoon to loosen browned bits. Remove from heat.

In a crockpot, pour contents of the dutch oven, add the roast along with any accumulated juices; add enough water to come halfway up sides of roast. Cook, 6-8 hours on low or 3-4 hours on high.

Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface. Pour liquid only into a medium saucepan, boil liquid over high heat until reduced to 2 cups; Season to taste with salt and pepper.

To serve, cut meat into 1/2-inch-thick slices, or pull apart into large pieces; transfer meat to warmed serving platter or bowl, pour sauce and vegetables over meat, and serve





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