Recipe

Stringy Pot Roast Recipe


Stringy Pot Roast Recipe Solanaceae / All my dishes
3 months, 2 weeks ago
This is my husband's favorite dinner. There are never any leftovers. If we are having company I double the recipe. The name comes from the fact that the beef literally shreds apart when cooked properly.
Prep:20m Cook:300m Servings:4

Solanaceae

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Ingredients
  • 5-6 LB Blade Chuck Roast
  • 3-4 Large onions thinly sliced
  • salt
  • pepper
  • 1 1/2 C Beef Stock
  • 1 head of garlic peeled
  • 2 peeled & quartered potatoes per person
  • 2 peeled & chunked carrots per person
  • 1 1/2 C water
  • additional onions if desired

Directions
  1. Preheat oven to 400*
  2. Put roast & onions in deep roaster, season with salt and pepper.
  3. Cook uncovered 1 to 1.5 hours until meat is well browned.
  4. Reduce heat to 350*
  5. Add enough stock to cover bottom of pan, add garlic cloves and cover with foil.
  6. Cook for 2 hours.
  7. Add veggies and 1.5 C of water, recover and cook an additional 1.5 hours.
  8. You may add additional onions when you add the other veggies.
  9. Reserve juices for gravy.

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Comments

jett2whit 3 months, 2 weeks ago said:
Yummy-- it's been a long time since I've had a pot roast! Sounds great

bluewaterandsand 3 months, 2 weeks ago said:
Sounds wonderful!When it shreds apart, you know it will be so good.

lunasea 3 months, 2 weeks ago said:
Excellent and sounds super delicious! Thank you...

notyourmomma 3 months ago said:
Good stuff and the leftovers make great filling for tortillas and shredded cheese, if you are lucky to have any leftover....lol.


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