Pot Roast

3
Servings
3h
Prep Time
3h
Cook Time
6h
Ready In


"This recipe is a modification of one in THE JOY OF COOKING by Erma S. Rombauer."

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (640.8 g)
  • Calories 533.1
  • Total Fat - 19.6 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 199.6 mg
  • Sodium - 702.1 mg
  • Total Carbohydrate - 14.2 g
  • Dietary Fiber - 3.3 g
  • Sugars - 7.3 g
  • Protein - 72.7 g
  • Calcium - 127.8 mg
  • Iron - 7.4 mg
  • Vitamin C - 12.9 mg
  • Thiamin - 0.4 mg

Step 1

Rub meat with one cut garlic clove.

Step 2

Heat oil in Dutch oven over lively heat. Brown meat in it on all sides. Salt and pepper each side after browning

Step 3

Drain fat and set meat on about 1 cup of mirepoix consisting of diced carrot, one onion, and celery with bay leaf and thyme added.

Step 4

Have boiling stock ready and put in pot up to 1-2 inches but never more than barely covering meat.

Step 5

Add small onion stuck with 3 cloves and mince other clove of garlic over top of meat.

Step 6

Bring just to boil, then lower heat to just simmering.

Step 7

Cover pot tightly and leave at simmer for 2-3 hours, turning meat several times during cooking. Add more stock if needed.

Step 8

Correct seasoning.

Step 9

Let stand a few minutes away from heat and skim off grease by using a paper towel folded into a narrow cone shape.

Step 10

Serve as is with the pot liquor.

Tips & Variations


No special items needed.

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