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Prep Time: 60 Minutes Cook Time: 360 Minutes |
Ready In: 420 Minutes Servings: 8 |
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My other Mom; I have two; I'm so lucky, makes pot roast this way. Ingredients:
4 lbs pot roast |
salt |
pepper |
1 teaspoon worcestershire sauce |
1/2 teaspoon kitchen bouquet |
1/4 cup olive oil |
1 lb carrot, divided |
onion, chopped |
celery |
water, to cover |
1 bay leaf |
1 beef bouillon cube |
3 lbs peeled cut in rounds potatoes |
Directions:
1. Salt and pepper the roast.
2. Shake the Worcestershire sauce and bouquet sauce on the roast.
3. Brown in hot oil. Add 1/2 of the carrot, onion, and celery and saute for a couple of minutes.
4. Add water to cover; add bay leaf and bullion cube.
5. Simmer covered for 4 hours, adding water to keep roast covered.
6. Roast should be falling apart.
7. Add other 1/2 carrots, celery, onion and potatoes.
8. Cook until potatoes are tender, about another 30 minutes.
9. Take out bay leaf so no one eats it by mistake.
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