Pot Roast Made Perfect Servings: 8-12 Cooking time: 3 to 3 ½ hours
5 to 6 lb. shoulder roast or chuck roast
Salt and pepper
1 to 2 Tbsp. vegetable oil
2 to 3 beef bouillon cubes
2 medium onions, quartered
1 rib celery without top, chopped into 2” pieces
Fresh parsley, chopped
1 bay leaf
4 carrots, peeled and cut into 2” pieces
5 to 6 medium potatoes, peeled and halved
- Rub the roast with salt, pepper, and garlic salt.
- Heat the oil in a 5- or 7-quart cast-iron Dutch oven on medium high or high. Sear the roast on all sides until it’s very brown. Reduce the heat to medium.
- Add enough water to almost cover the roast and add bouillon cubes.
- Add 1 of the quartered onions, the celery, the bay leaf, and 1 tablespoon parsley to the Dutch oven. Bring to a boil. Cover and reduce heat. Simmer for 2 or 2 1/2 hours.
- Add the carrots and the remainder of onions to the Dutch oven. Bring to a boil. Reduce heat and simmer for 30 more minutes.
- Add the potatoes to the Dutch oven. Bring to a boil. Reduce heat and simmer until potatoes are fork tender, about 30 minutes.
- Salt to taste during the last 20 minutes. (You need more salt because of the addition of vegetables.)
Use spatulas to remove the roast to a large serving platter. It’ll be so tender that it may fall apart.
Pile the vegetables on and around roast.
Strain the broth and reserve for making gravy or freezing for later use.
NOTE: I have made this and it was remarkable! The leftovers I was able to use as sandwiches and froze the rest for later use.