SUSAN'S SUNDAY POT ROAST

Susan's Sunday Pot Roast image

Provided by Susan Din

Categories Roasts

Time 2h30m

Number Of Ingredients 13

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1 3-5 lb chuck roast, shoulder roast, texas broil
3-4 medium garlic cloves quartered
2 tsp each-salt and pepper mixed in a small bowl
2 Tbsp vegetable oil
1 large jumbo onion, quartered
3 large stalks celery cut in chunks or slices
1/2 c optional-dry red wine
2 cubes knorr beef bouillon, or equivilent and water to cover/or canned beef broth to cover
2-3 sprig(s) fresh thyme, or 1 tsp dry thyme
1-2 lb carrots, peeled and cut however you desire-chunks, sticks etc.
2-3 lb potatoes, peeled and quartered
optional-squashes, beans, other vegetables as desired
optional-1 can tomatoes

Steps:

1. Using a paring knife, cut deep narrow slits down into the meat and stuff each pocket with a sliver of garlic and a large pinch of salt/pepper mixed.
2. Heat oil in a dutch oven over medium high, and deeply brown both sides of the roast. Remove to a plate and add the onion and celery, and cook stirring for 2-3 minutes.
3. Add the wine if using, deglazing the pan, or just add the water/broth to deglaze.
4. Add the bouillon cubes, and meat to the pan(make sure to get all the juices from the plate) Bring to a boil over high, reduce heat to a simmer.
5. Add the carrots and thyme to the pot, cover and simmer for 1 hour.
6. Check liquid level, add potatoes and other veggies if using. Cover and cook another 60 minutes.
7. At the 2 hour point, check the meat for tenderness, and cook additional time if needed. Add more liquid at any point if needed. Adjust salt/pepper. Serve as desired.