Momma Neelys Pot Roast Recipes

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MOMMA NEELY'S POT ROAST

I LOVE pot roasts and this is one of the best I have ever had! I personally prefer a bone-in chuck roast. Lots of flavor with great results. I have added quartered potatoes, and some halved white button mushrooms. I add another garlic clove with some Italian Seasoning. Sometimes, I add a bit of broth and flour to the juices, then reduce it down to make a nice gravy.Time does not include resting time. This is VERY good, please try it soon! Adapted from Food Network.

Provided by Scoutie

Categories     Roast Beef

Time 2h50m

Yield 6-8 serving(s)

Number Of Ingredients 12



Momma Neely's Pot Roast image

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the roast on all sides with salt and pepper.
  • In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored.
  • Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
  • Roast for 1 1/2 hours and then add the carrots.
  • Continue to cook for 1 more hour.
  • Transfer the roast to a cutting board and let rest for 15 to 20 minutes.
  • Slice and place on a serving platter.
  • Skim the fat off the braising liquid and serve with the roast.
  • Garnish with parsley.

1 (3 -4 lb) round roast (or chuck roast})
kosher salt & freshly ground black pepper
1/4 cup vegetable oil
2 yellow onions, peeled and quartered
3 garlic cloves, smashed
1 tablespoon tomato paste
1 cup red wine
2 cups beef stock
2 fresh thyme sprigs
2 bay leaves
3 carrots, peeled and sliced into 1/2-inch pieces
freshly chopped fresh parsley leaves, for garnish

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