Stringy Pot Roast
From solanaceae 16 years ago
- 300 minutes to make
- Serves 4
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.
Ingredients
- 5-6 LB Blade chuck roast shopping list
- 3-4 Large onions thinly sliced shopping list
- salt shopping list
- pepper shopping list
- 1 1/2 C beef stock shopping list
- 1 head of garlic peeled shopping list
- 2 peeled & quartered potatoes per person shopping list
- 2 peeled & chunked carrots per person shopping list
- 1 1/2 C water shopping list
- additional onions if desired shopping list
How to make it
- Preheat oven to 400*
- Put roast & onions in deep roaster, season with salt and pepper.
- Cook uncovered 1 to 1.5 hours until meat is well browned.
- Reduce heat to 350*
- Add enough stock to cover bottom of pan, add garlic cloves and cover with foil.
- Cook for 2 hours.
- Add veggies and 1.5 C of water, recover and cook an additional 1.5 hours.
- You may add additional onions when you add the other veggies.
- Reserve juices for gravy.
The Rating
Reviewed by 5 people-
Yummy-- it's been a long time since I've had a pot roast! Sounds great
jett2whit
in Union City loved it
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Sounds wonderful!When it shreds apart, you know it will be so good.
bluewaterandsand
in GAFFNEY loved it
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Excellent and sounds super delicious! Thank you...
lunasea
in Orlando loved it
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