Braised Pot roast and Hearty Veggies

Braised Pot roast and Hearty Veggies

Here is something to warm you up on this snowy day. Savory and filling, and never seems to go cold.

Begin by removing beef pot roast from refrigerator and slowly brown on all sides in a small amount of oil in heavy pan over medium heat. Pour off drippings. Season beef with herbs or spices, as desired.

Add enough liquid (broth, wine, beer, juice or water) to pan to cover all of the meat. We used red wine and water. Cover tightly and simmer gently over low heat on top of the range, or in a preheated 325ºF oven, until beef is fork-tender, from 2 to 3-1/4 hours, depending on weight and thickness of the roast. The only veggies I cooked WITH the roast we’re the carrots and celery.

I like to panfry the potatoes with onions to order, with a little salt/pepper and rosemary.

And save the sauce from braising to use as the gravy.

Ingredients:
Beef pot roast
Carrots
Potatoes
Celery
Onions
Your choice of wine or juice

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