Pot Roast
The key to starting a pot roast off the right way is a good sear. It’s important to sear all sides of the roast. This can be done right in the stovetop safe roa
Keywords
- Pot Roast
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Cooking tools:
- Carving knife
- Pepper mill
- Roasting pan
- Oven
- Stove
- Plate
- Serving platter
- Wooden spoon
- Slotted spoon
- Aluminum foil
- Measuring cup
- Dish
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
- 3 cloves garlic, chopped
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2½ cups beef stock, divided into 2 cups and ½ cup
- 1 teaspoon freshly ground black pepper
- 1 pound small potatoes (Yukon gold or baby red, quartered)
- 1 pound carrots, peeled and cut into 2-inch slices
- 4 stalks celery cut into 2-inch slices
- 2 medium yellow onions, quartered
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