Pa Pot Roast

Name: Pa Pot Roast
Ingredients: 2 -2 12 lbs boneless chuck roast; 1 teaspoon salt; 14 teaspoon black pepper, freshly ground; 1 teaspoon penzey's 4s seasoning salt; 2 teaspoons olive oil; 1 medium carrot, chopped (1/2 cup); 1 celery rib, chopped (1/2 cup); 1 large red onion, peeled, chopped (1 cup); 2 bay leaves; 2 fresh parsley sprigs; 2 tablespoons Worcestershire sauce; 1 teaspoon liquid smoke; 1 cup hearty red wine; 2 cups low sodium beef broth (enough to cover meat) or 2 cups unsalted beef stock (enough to cover meat)

14 ingredients

7 steps

Ingredients

2 -2 12 lbs boneless chuck roast
1 teaspoon salt
14 teaspoon black pepper, freshly ground
1 teaspoon penzey's 4s seasoning salt
2 teaspoons olive oil
1 medium carrot, chopped (1/2 cup)
1 celery rib, chopped (1/2 cup)
1 large red onion, peeled, chopped (1 cup)
2 bay leaves
2 fresh parsley sprigs
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1 cup hearty red wine
2 cups low sodium beef broth (enough to cover meat) or 2 cups unsalted beef stock (enough to cover meat)

Directions

1

Sprinkle meat with salt, seasoning salt and freshly ground black pepper.
2

Heat oil in large, heavy skillet.
3

Brown beef on all sides.
4

Place carrots, celery, onion, bay leaves and parsley in bottom of heavy casserole or dutch oven, just large enough so roast fits snugly.
5

Add wine, Worcestershire sauce, liquid smoke and beef broth to cover meat.
6

Cover with lid or heavy foil and bake (braise) at 350F for 1-1/2 to 2 hours or until meat is very tender.
7

Let meat stand in braising liquid until ready to serve.