Tuesday, August 03, 2010

Ruth Schmidt's Pot Roast

A very simple recipe from Jim's mom! You can even use a frozen roast, just cook longer.

Preheat oven to 400º. Salt and pepper a chuck roast (2 1/2 to 4 pounds), place it in a roaster and put it in the oven uncovered for 30 minutes.
After 30 minutes, turn it over and continue to cook it for an additional 30 minutes.
After it has been cooking for an hour it should look brown on both sides.
Put a little water in the pan along with a couple of halved onions, small new potatoes (whole), and medium-sized peeled carrots.
Turn the heat down to 350º and cover the roaster tightly.
Continue to cook until done, about an additional 1 1/2 hours checking every once and a while to make sure there is enough liquid (if the roast looks dry, add a little more water).
Let cool for 15 minutes before slicing.
Serve with defatted juices or make gravy.

No comments:

Blog Archive