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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 475.5
  • Total Fat: 12.1 g
  • Cholesterol: 100.0 mg
  • Sodium: 1,372.6 mg
  • Total Carbs: 41.6 g
  • Dietary Fiber: 2.7 g
  • Protein: 45.1 g

View full nutritional breakdown of Pot Roast Like Mom Made It calories by ingredient
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Pot Roast Like Mom Made It

Submitted by: PMGOHIO

Introduction

My mother always made the best pot roast. But because she was dealing with four kids and a hectic life, she would put it on the stove and forget about it, until one of us would hear her shriek, "Oh my God!! Check the pot roast!" Most of the time, we could catch it just in the nick of time before all the broth boiled away. I swore, when I grew up, that I was going to keep the freaking broth topped off and avoid the drama... but as it turns out, that's the secret to phenomenal pot roast! My mother always made the best pot roast. But because she was dealing with four kids and a hectic life, she would put it on the stove and forget about it, until one of us would hear her shriek, "Oh my God!! Check the pot roast!" Most of the time, we could catch it just in the nick of time before all the broth boiled away. I swore, when I grew up, that I was going to keep the freaking broth topped off and avoid the drama... but as it turns out, that's the secret to phenomenal pot roast!
Number of Servings: 6

Ingredients

    1 Tbsp. olive oil
    1.5 lbs. Beef chuck (with or without bone)
    1 yellow onion, quartered
    2 bay leaves
    2 pieces of celery stalk with leaves
    1 carrots, quartered
    Large can beef broth
    1/2 cup red wine
    1 tbsp. fresh rosemary (or 2 tsp. dried)
    Kosher salt
    Fresh ground pepper
    1 cup carrots, sliced
    2 baking potatoes, peeled & cut in chunks
    2 small yams, peeled & cut in chunks

Directions

Makes 6 servings. Add olive oil to a large Dutch Oven over medium-high heat. Sprinkle beef with kosher salt and fresh ground pepper (to taste); brown meat well on both sides. Add 4 cups of beef broth with quartered onion, celery stalk in 3" sections (with leaves), carrot cut into 2" sections, bay leaf, rosemary and wine. Simmer steadily for several hours, watching carefully as broth reduces. Goal is to get it to "sludge", just before it burns - shrieking at your kids is optional. When broth is boiled down to sludge, add additional 1 cup beef broth and 3 cups water. Heat again to simmer; add peeled and quartered potatoes and yams, carrot sticks. Simmer again for at least another hour. (This dish works best slowly simmering on the stove all day long.)

Number of Servings: 6

Recipe submitted by SparkPeople user PMGOHIO.






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