Haven't had a pot roast in ages, but got a good deal on a 3 lb. chuck roast.
We have many delicious recipes for pot roast on this forum - lots with vegetables and herbs and seasonings and other stuff.
I just felt like an easy, plain old pot roast like my family used to make.
No potatoes, carrots, turnips, etc.
Man, I could have eaten the aroma in my house with a spoon!
I served it with brown rice and a GIANT artichoke.
Lee
Lee's Pot Roast
3 lb. chuck roast
2 onions
2 cloves garlic
2 handfuls of dried mushrooms
1/2 cup dry vermouth (or any dry wine)
salt, pepper, a little flour, a little olive oil
Preheat oven to 325 degrees
Put the dried mushrooms in a small bowl, cover with water, microwave on high for 2 minutes. Set aside for a half hour. Then strain through a coffee filter or cheesecloth SAVING the liquid!
Chop garlic and onions. Rub meat with garlic, then season meat with salt and pepper. Lightly dust meat with flour.
Heat a little olive oil in Dutch oven and brown meat on all sides.
Place onions and garlic in the bottom of the Dutch oven, place meat over them, and drained mushrooms on top.
Add vermouth to mushroom liquid and pour over all.
Place lid on Dutch oven and cook for 3 hours, flipping meat once, until a fork slides in and out of the meat as easily as butter.
We have many delicious recipes for pot roast on this forum - lots with vegetables and herbs and seasonings and other stuff.
I just felt like an easy, plain old pot roast like my family used to make.
No potatoes, carrots, turnips, etc.
Man, I could have eaten the aroma in my house with a spoon!
I served it with brown rice and a GIANT artichoke.
Lee
Lee's Pot Roast
3 lb. chuck roast
2 onions
2 cloves garlic
2 handfuls of dried mushrooms
1/2 cup dry vermouth (or any dry wine)
salt, pepper, a little flour, a little olive oil
Preheat oven to 325 degrees
Put the dried mushrooms in a small bowl, cover with water, microwave on high for 2 minutes. Set aside for a half hour. Then strain through a coffee filter or cheesecloth SAVING the liquid!
Chop garlic and onions. Rub meat with garlic, then season meat with salt and pepper. Lightly dust meat with flour.
Heat a little olive oil in Dutch oven and brown meat on all sides.
Place onions and garlic in the bottom of the Dutch oven, place meat over them, and drained mushrooms on top.
Add vermouth to mushroom liquid and pour over all.
Place lid on Dutch oven and cook for 3 hours, flipping meat once, until a fork slides in and out of the meat as easily as butter.