Pot roast

Pot Roast

As the new owner of a shiny new Dutch oven, I immediately went through my stash of recipes to try out and found this one for an easy pot roast. The meat is browned in the Dutch oven, then the other ingredients are added and the entire thing is cooked for a few hours, leaving the vegetables tender and the meat beautifully cooked.

Pot Roast

1 (3-pound) boneless roast
10 cloves garlic, peeled and halved lengthwise
2 tablespoons olive oil
1 cup chopped onion
1 cup each peeled and chopped carrots, parsnips and celery
salt and pepper

With a sharp knife, cut slits about 1 1/2 inches deep on all sides of the roast. Insert garlic slices into the slits, then season the roast with salt and pepper.
In a Dutch oven or other heavy pot, heat oil over medium-high heat. Add the roast to the pot and brown on all sides, about 5 minutes on each side. Add vegetables and 2/3 cup water to the pot, then cover and reduce heat to medium-low. Cook the roast and vegetables until the meat is very tender, about 4 hours, turning a few times while it cooks and adding water as needed so that there’s always water at the bottom of the pot.

Allow meat to sit for 10 minutes, then slice and serve with vegetables and pan juices. Enjoy the roast with some fresh baked bread.