Basic Pot Roast (Braising Technique)

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  • 1 chuck or clod beef roast, 3 1/2 - 4 pounds
  • 1 tablespoon garlic salt
  • 1 teaspoon freshly ground black pepper
  • Olive oil for browning
  • 1 large onion, sliced
  • 1 quart beef broth
  • 1-2 cups good red wine


Preheat oven to 325°F.
Combine garlic salt and pepper and thoroughly season roast. Heat oil in a large pot or Dutch oven and thoroughly brown meat. Add onions. Combine broth and wine and pour into pot, to cover lower half of roast (more broth may be needed). Roast in the oven for 1 1/2 - 2 hours, or until very tender. Remove from oven and skim the fat off the liquid in the pot to serve over meat. Or make a simple gravy by stirring 3 tablespoons flour into 1/2 cup of water and adding that to the liquid. Bring to a boil and simmer until thickened.
Roast can be shredded and topped with barbecue sauce for sandwiches, or served with roasted or mashed potatoes.
This same cut of meat is suitable for stews and soups.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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