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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Another recipe I found that I plan on trying soon especially with winter on it's way.This is what the cook had to say.''I have to admit that I used to really struggle with pot roast. It was never awesome. I finally tried a combination at the suggestion of a friend and it is now really good and we love it. What you wind up with is a delicious, moist roast with perfectly tender vegetables on the side. I ladle some of the broth over my meat and potatoes. Yummy!'' NOTE: I guessed on the oz of soup, the recipe just said 1 can. Ingredients:
5 lbs chuck roast |
yukon gold potato |
baby carrots |
white pearl onion |
10 3/4 ounces french onion soup |
12 ounces killians red |
3 garlic cloves |
salt and pepper |
1 1/2 cups flour |
4 -5 tablespoons seasoning salt |
2 teaspoons thyme |
2 tablespoons butter |
2 tablespoons crisco |
Directions:
1. Peel and half the potatoes. Peel the pearl onions. (NOTE: To peel pearl onions, dump into a pot of boiling water and let cook 3 minutes. Remove by using a serrated spoon and immediately put in a bowl of ice water. This is called blanching and the reason for the ice water is to stop the cooking. Use a paring knife and slice off the root end, then squeeze gently the onion and the center will come out of the dried onion layer.).
2. In a pie plate, put 1 1/2 cups flour, 4-5 Tbsp Seasoning Salt, and 2 tsp thyme. Mix up and coat the roast on all sides.
3. Put 1/4 stick butter and about 2 Tbsp Crisco in a skillet (or dutch oven if you have one). Saute your carrots for a few minutes then remove and set aside, then saute potatoes on all sides, remove and set aside when done - then sear the roast on all sides.
4. Put the seared roast in a baking dish. Put carrots, potatoes, pearl onions, and 3 cloves garlic inches Pour the can of soup and bottle of beer on top. Salt and pepper generously.
5. Cover the dish with foil and bake for 2 1/2 hours at 350*.
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