Saturday, August 13, 2011

Braised Pot Roast (SO SO EASY & SO SO GOOD)!

2lb chuck roast
2 medium onions quartered
1/2 bag baby carrots
1 cup beef stock
Sea salt

Preheat oven to 250 degrees. Season the meat with salt & pepper and brown it along with the onions and carrots in a over proof pan in hot EVOO. Put in a cup of beef stock, top with the lid and pop in the oven for 4 hours! Normally we serve the fall apart meaty goodness over whole wheat egg noodles but tonight we had it over cut up whole wheat Italian bread with butter - heavenly!

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