Pot Roast
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Ingredients
- 1 3 - 5 pound beef chuck roast
- 2 Tbsp olive oil
- 1 medium onion sliced
- 4 cloves garlic
- 4 bay leaves
- 1 Tbsp black peppercorns
- 1/2 cup brandy
- 4 cups beef stock
- 3 - 4 russet potatoes halved
- 3 - 4 carrots cut into thirds
- salt & pepper to taste
Ingredients
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Instructions
- Using paper towels, pat the roast dry on all sides. Liberally salt and pepper the roast on all sides.
- Heat olive oil in a Dutch oven over medium high heat. Sear the roast on all sides. Remove the roast to a plate.
- Add sliced onions and sauté 3 – 5 minutes until tender. Place the roast on top of the onions along with any accumulated juices.
- Place the garlic cloves and bay leaves around the roast. Sprinkle the peppercorns around and on top of the roast.
- Pour the brandy over the roast, careful not to drip on the stove and cause a flame. Cook for 3 - 4 minutes to burn off the alcohol, then cover the roast and bring to a boil and cook for an additional 2- 3 minutes.
- Remove the lid and add the beef stock. Cover and return to a boil. Reduce heat to simmer and cook for 2 – 3 hours.
- About 45 minutes prior to serving, add carrots and potatoes around the roast. Bring liquid back to a boil, then reduce to a simmer.
- Cook 30 – 45 minutes until carrots and potatoes are tender.