We went to Costco and tried some really good pot roast. The biggest problem was that it was so expensive. $4.99 a pound. Even with a $2.50 discount from a $10.00 package wasn't enough to make me buy it. But with that price, I was determined to make some from scratch.
Pot Roast
3 lbs of Boneless Beef Chuck Roast
5 medium sized red potatoes cut in quarters
2 medium sized carrots
1/4 of an onion thinly sliced
8 cloves of garlic
2 cups of low sodium chicken stock
1 twig of fresh rosemary
Olive oil
Italian seasoning
Salt and pepper to taste
Take your Chuck roast and wash it, sprinkle in a little bit of salt, pepper and Italian seasoning. In a pan lightly coat it with olive oil and pan fry your hunk of meat until a dark golden crust is apparent. Cook both side.
While cooking, preheat your oven to 350 degrees F. Take a pan and line it with foil, place 3 whole bay leaves and put the meat on top. Take three cloves of garlic, lightly crush it and put it in between the crevices of the meat, you can also cut into the meat to stuff in the garlic.
Put more olive oil on the pan where the meat was cooked and place the onions and garlic. Cook until brown and pour in the chicken stock. Once the sauce boils, quickly pour in the rosemary and let it simmer for 2 minutes. Strain the vegetables out and pour the stock mixture in the pan with meat. Place the potatoes and carrots in the pan with the meat. Sprinkle some Italian seasoning on the meat and vegetables as well as additional salt and pepper to taste and let it cook in the oven for 30 minutes at 350 degrees. Decrease the temperature to 300 degrees and cook for an additional 2 hours or until tender. Make sure you adjust the flavor by adding salt to the meat and to the sauce that the meat is sitting in. Based on the 3 lbs of chuck roast I used around 1 1/2 tbsp of sea salt and it took me about 2 hours and 30 minutes to cook it to the texture I liked.
