Pot Roast

 

Saturday night my mom and dad were coming for dinner,I was trying to think of something really great to cook.She had told me she wanted to try the potatoes I have been obsessivly talking about;)So I thought Roast would go pretty well with that.It ended up being great.I made it totally different than I usually do.


Since I literally just threw this all together, explaining the recipe may be a little dfficult,but I'll try:)

Here it is.


1 2 lb roast
olive oil
2 garlic cloves
1 white onion
rosemary
thyme
ground black pepper
beef broth


1st I coated the bottom of my dutch oven with olive oil and heated.I browned the roast on each side,maybe 1 minute on each side.Remove the roast from pan and lay on a baking sheet,In the hot olive oil I threw in the chopped garlic and 1/2 the chopped onion and sauteed.While that is cooking,generously coat the roast with coarse ground black pepper and rosemary on each side.Once your garlic and onion are sauteed remove dutch oven from heat and place in the roast.Pour enough beef broth to cover the sides really well but not completly the top of the roast.(you will need to add more beef broth during cooking time as it will run low,so keep checking it every 30 minutes or so)Coursely chop up the rest of the onion and place over the top of the roast with a few sprigs of fresh thyme.Bake at 325 for the 1st hour and then turn your heat down to 275 and cook until roast is very tender or falling apart,about 2-3 hours.

Enjoy!!


This was great served with the rosemary potatoes recipes I posted a few weeks ago and the brussel sprouts recipe I got from GP's cookbook,I posted over the summer.