Cowboy Pot Roast

Name: Cowboy Pot Roast
Ingredients: 1 clove garlic, crushed; 1 medium onion, quartered; 2 Tbsp. olive oil, divided; 3 to 4 lb. chuck or bottom round roast; 2 c. water, beef stock, broth or bouillon; 1 Tbsp. fresh or dried parsley; 1 bay leaf; 1 tsp. ground pepper; 1 Tbsp. lemon juice; 1 Tbsp. Worcestershire sauce (optional); 6 to 8 new potatoes; 2 carrots, peeled and sliced; 3 to 4 ribs celery, sliced; 1 turnip, sliced; 2 Tbsp. flour or cornstarch; 1/4 lb. mushrooms, sliced

16 ingredients

4 steps

Ingredients

1 clove garlic, crushed
1 medium onion, quartered
2 Tbsp. olive oil, divided
3 to 4 lb. chuck or bottom round roast
2 c. water, beef stock, broth or bouillon
1 Tbsp. fresh or dried parsley
1 bay leaf
1 tsp. ground pepper
1 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce (optional)
6 to 8 new potatoes
2 carrots, peeled and sliced
3 to 4 ribs celery, sliced
1 turnip, sliced
2 Tbsp. flour or cornstarch
1/4 lb. mushrooms, sliced

Directions

1

Brown garlic and onion in 1 tablespoon of olive oil in a Dutch oven or large casserole, remove and reserve.
2

Add remaining olive oil and meat, browning on all sides.
3

Add water, parsley, bay leaf, pepper, lemon juice and Worcestershire sauce, if using. Cover and cook slowly for 1 hour.
4

Add reserved garlic and onion, potatoes, carrots, celery and turnip; cook an additional hour. (This also can be done in a 325° oven in a covered roasting pan.)