Catherine’s Pot Roast

Prep time 15 minutes
Cook 2 hr 35 min
Serves 6-8

Pot Roast
1 (3 to 4-pound) halal chuck roast
Kosher salt and freshly ground black pepper
4tbs olive oil
2 yellow onions, peeled and quartered
3 cloves garlic, smashed
2 tablespoon tomato paste
1 tsp Apple cider vinegar
3 cups vegetable stock
1 can cream of celery soup
A few dashes of worsheshire sauce

2 fresh thyme sprigs

2 bay leaves
5 carrots, peeled and sliced into 1/2-inch pieces
5 peeled and cubed potatoes or 3 pints of fingerling potatoes
Freshly chopped parsley leaves, for garnish
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 olive oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored. Add the vegetable broth, cream of celery soup, apple cider vinegar, a few dashes of worsheshire sauce, 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 and potatoes. Continue to cook for 1 more hour. Transfer the roast to a cutting board and let rest for 10-15 minutes covered. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast. (if you like, you may thicken the gravy up a bit with flour). Add vegetables to the platter. Garnish with parsley.


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