Nothing fancy here, a simple Pot Roast that I cooked on the stove, but you could also do it in a crock pot or even a pressure cooker. The step you cannot skip is searing the meat, the finished sauce depends on it! Also, I roasted my vegetables on the side (parsnips and carrots), but a few potatoes cut into chunks and put in for the last hour of cooking is great too! Enjoy!
Pot Roast
Chuck Roast 2-3 lbs
2 tsp paprika
2 tsp garlic pepper seasoning
salt
flour for dredging
2 T olive oil
1 large onion, sliced
11/2 T balsamic vinegar
1/4 c. dry marsala
1 c. beef stock
Rub roast with paprika, garlic pepper and salt on both sides. Sprinkle with flour. In a dutch oven heat 2 T olive oil until almost smoking, then sear roast on each side. Add onion to the pot, tucking it under the roast. Add the remaining ingredients, bring to a boil, then cover and reduce heat to low. Simmer for 11/2 to 2 hours, . Adjust seasoning with salt and pepper if necessary. Enjoy!
Note: The magic number when braising beef or pork is 200 degrees. Once the meat reaches that temp on an instant read thermometer and maintains it for 15 minutes, it will be "fall apart" good.
Pot Roast
Chuck Roast 2-3 lbs
2 tsp paprika
2 tsp garlic pepper seasoning
salt
flour for dredging
2 T olive oil
1 large onion, sliced
11/2 T balsamic vinegar
1/4 c. dry marsala
1 c. beef stock
Rub roast with paprika, garlic pepper and salt on both sides. Sprinkle with flour. In a dutch oven heat 2 T olive oil until almost smoking, then sear roast on each side. Add onion to the pot, tucking it under the roast. Add the remaining ingredients, bring to a boil, then cover and reduce heat to low. Simmer for 11/2 to 2 hours, . Adjust seasoning with salt and pepper if necessary. Enjoy!
Note: The magic number when braising beef or pork is 200 degrees. Once the meat reaches that temp on an instant read thermometer and maintains it for 15 minutes, it will be "fall apart" good.
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