Farmhouse Pot Roast
Country cooking doesn’t always involve exact measurements. We cook based on the ingredients we have and the number of people we are cooking for. We give you a recipe to follow but cook according to your likes and dislikes.
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- Heat an electric frying pan to 350 degrees. Add enough oil of your choice to lightly coat the bottom. Wash the chuck roast and put in the frying pan. Sprinkle generously with seasoned salt and black pepper. Cover and let cook until the bottom of the roast is browned.
- Flip the roast and add salt and pepper to the other side of the roast. Cover and let cook until the bottom of the second side is browned.
- Add enough water to cover the roast, one sliced onion and enough beef base for the amount of water your added. Turn down the heat to 250 and let cook for 2-3 hours. Add water as necessary.
- Peel and cut potatoes, carrots and celery into large chunks. Leave large flat sides on the carrots and potatoes so that they carmelize when cooking.
- When the roast is tender and pulls apart, add the potatoes, carrots and celery to the frying pan. If you don’t have enough room remove the roast and let it rest while you cook the veggies.
- When the vegetables are tender slice the roast and add it back to the frying pan. Make sure your have enough liquid to drizzle drippings on your meal.
- Plate up the meat and veggies, drizzle with pan juices and enjoy!!!