Braised Pot Roast

WARNING: This is a work in progress recipe. The ingredients are all right, but I’ve not yet actually timed how long these take to cook!

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Braised Pot Roast

  • 4lb beef roast
  • Salt and Pepper, to taste
  • 1 tbsp oil
  • 1 large onion, chopped coarse
  • 2 stalks celery, chopped coarse
  • 1 head garlic, peeled
  • 4 carrots, peeled and chopped (save the peels)
  • 4 potatoes, chopped
  • 1/8 cup Worcestershire sauce
  • 1/8 cup soy sauce
  • 1/2 cup wine
  • 1 beer
  1. Pat roast with salt and pepper, then set aside.
  2. Heat oil in a dutch oven. Saute onion, celery, and carrot peels at a high heat until they begin to brown. Add garlic and cook for another minute. Remove ingredients from pan and set aside.
  3. Sear roast on both sides (you can also sear around the edges, but I tend to not worry about it). Remove roast from heat.
  4. Add sauteed vegetables back in, along with the worcestershire sauce, soy sauce, wine, and beer. Cook at 250 degrees for 4-6 hours, or until roast is as done as you care for.
  5. Remove roast from pot to let it rest, leaving the roast juices in the pan.
  6. Raise oven temp to 350 degrees. Add potatoes and carrots to the pot. Let cook until they are done, or about half an hour.
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