Never Fail Pot Roast
Super simple recipe that is absolutely a winner every time it’s served.Â
Also perfect for Friday night, Shabbat day or any holiday. Make it for Passover Seder.Â
Ingredients
RECIPE:
3-4 lb chuck roast
For the Dry Rub:
3 tsp. Salt
2 tsp. Black pepper
2 tbsp. Garlic powder
2tbsp. Onion powder or minced onion
2 tbsp. Dried parsley
2 tsp. Oregano or basil
4 large carrots, cut into chunks
5-6 celery, cut in half
6 Yukon gold potatoes, quartered
Broth
1 cup ketchup
3-4 bay leaves
1 tbsp. Dried tarragon
Instructions
Dry rub your chuck roast with all the spices well. Let it rest on the counter for 20 minutes before putting it into the pot.Â
Â
Pan sear the roast in oil on all sides for a few minutes. Remove and set aside. Add your vegetables, your broth and ketchup and mix well. Add roast back in (it should be covered at least 3/4 way by the liquid).
Add your bay leaves and tarragon.
Cover and cook.Â
3 ways to cook this:Â
200F in oven over nightÂ
Crockpot for a minimum 8-10 hoursÂ
Stove top on medium low heat for about 4-5 hours.Â
Â
Remove from pot, cut and serve with all the veggies and the juice from pot.Â
Store in liquid in the freezer.Â
can we use brisket instead of chuck roast?
please let us know
Yes for sure