New England Pot Roast 2 | Just A Pinch Recipes
Over high heat, pour sufficient oil to cover the bottom of a large Dutch oven or other large heavy pot (I use a large French enameled iron pot), generously salt and pepper...
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Ingredients
- 4-5 pound(s) bone-in chuck roast, trimmed of excess fat
- - kosher salt and freshly ground black pepper to taste
- - canola oil
- 4-5 clove(s) garlic, sliced
- 1 large carrot, chopped
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 2 teaspoon(s) thyme, dried or 6 sprigs fresh
- 2 bay leaves, dried
- 3 tablespoon(s) all-purpose flour
- 3 1/2 cup(s) water or chicken stock (do not use beef stock)
- 2 tablespoon(s) tomato paste, Italian
- 8-10 small onions, small white
- 5 large carrots, sliced into 2-inch pieces
- 1 pound(s) potatoes, red or white, chunked
- 1 pound(s) mushrooms, quartered
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