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Chef Mickey's Pot Roast Recipe

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Description

This is a classic pot roast recipe from Chef Mickey. It is a simple and flavorful dish that is sure to please even the pickiest of eaters. It is made with beef roast, onions, and seasonings and slowly cooked until it is tender and juicy. The result is a hearty and comforting meal that can be served with mashed potatoes, carrots, and your favorite gravy.

Prep Time

This pot roast recipe takes about 15 minutes of preparation time. This includes gathering the ingredients, chopping the vegetables, and browning the roast. The rest of the time is hands-off as the pot roast slowly cooks in the oven.

Cook Time

This pot roast is slow cooked in the oven for about 3 hours. It is important to keep an eye on the roast during the cooking time and to turn it every hour so that it cooks evenly.

Ingredients

  • 3-4 lb. beef roast
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef broth

Instructions

  1. Preheat the oven to 350°F.
  2. In a large oven-safe pot, heat the olive oil over medium-high heat. Add the beef roast and brown on all sides. Remove from the pot and set aside.
  3. Add the chopped onions and garlic to the pot and sauté for about 5 minutes, or until the onions are translucent.
  4. Add the thyme, paprika, garlic powder, onion powder, rosemary, black pepper, and Worcestershire sauce to the pot and stir to combine.
  5. Return the beef roast to the pot and add the beef broth. Bring to a low simmer.
  6. Cover the pot and transfer to the oven. Bake for 3 hours, turning the roast every hour.
  7. When finished, remove the pot from the oven and let the roast rest for 10 minutes before slicing.

Equipment

For this recipe, you will need a large oven-safe pot or Dutch oven and a wooden spoon or spatula for stirring. You will also need measuring spoons, a cutting board, and a sharp knife for chopping the vegetables.

Notes

This pot roast recipe is a great way to use up leftovers. You can add diced carrots, potatoes, or any other vegetables of your choice to the pot along with the beef roast. You can also substitute the beef broth with chicken broth or white wine if desired.

Nutrition: Per Serving

Calories: 350, Fat: 18g, Saturated Fat: 7g, Cholesterol: 105mg, Sodium: 400mg, Carbohydrates: 4g, Fiber: 1g, Sugar: 2g, Protein: 41g

Recipe Tips

  • This pot roast is best served over mashed potatoes, roasted vegetables, or even with a side of crusty bread.
  • For an even heartier dish, add diced potatoes and carrots to the pot when you add the beef broth.
  • This pot roast can be reheated in the oven or in the microwave. Store in an airtight container in the refrigerator for up to 3 days.

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