Shared by Frances Largeman-Roth
Shared by Frances Largeman-Roth
Pot Roast
Yield: 8 to 10 servingsTime: 3 hours
Pot Roast
Yield: 8 to 10 servingsTime: 3 hoursFamily Journey
Bad Nauheim, GermanySan Antonio, TXSalamanca, NY
Dobbs Ferry, NY
Many pot roast recipes recommend using a crock pot, but Frances Largeman-Roth’s mother always used a Dutch oven, a method which Frances prefers as well. Simmered in a savory broth and cooked low and slow, this roast transforms into a buttery-soft piece of meat that’s especially satisfying on a cold winter evening. Follow Frances’s recommendation and serve the roast with mashed potatoes or egg noodles.
Read more about Frances in “How a Jewish Convert From Germany Found Acceptance in the Kitchen” and try her recipes for sweet & sour red cabbage and vanillekipferl (vanilla crescent cookies).
Ingredients
- 6 lb. boneless beef chuck roast, room temperature
- 1 teaspoon sea salt
- ¼ teaspoon ground pepper
- 2 tablespoons olive oil
- 8 cups of water, or enough to cover
- 6 large garlic cloves, peeled and chopped
- 2 large yellow onions, peeled and quartered
- 1 packet onion soup mix, such as Knorr or Lipton
- 1 ½ pounds new potatoes
- 5 medium carrots, peeled and cut into 1-inch pieces
Preparation
Step 1
Use paper towels to dry the roast on all sides, then season with salt and pepper. Heat the oil over medium-high heat in a Dutch oven. Add the roast and brown for a few minutes on all sides. Drain the pot; place the roast flat and cover with the water.
Step 2
Add the garlic, onions and soup mix; stir. Bring the liquid to a boil, reduce heat to a simmer and cook, covered for 2 hours, on a low heat.
Step 3
After 2 hours, add the potatoes and carrots and cook an additional 45 minutes, until the beef and vegetables are fork-tender.
Step 4
Taste for seasoning and adjust. Carefully remove the roast from the pot and slice against the grain into 1” thick pieces. Return to the pot and serve with liquid and vegetables.
