Fork Tender Pot Roast
Prep 30; cook high 15; cook low 2 1/2 hours
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- 1/2 cup(s) flour
- garlic salt
- black pepper
- 1 envelope(s) Lipton onion soup mix
- 2 1/2 - 3 pound(s) boneless beef chuck pot roast
- 1/4 cup(s) butter
- 1 cup(s) carrots, coarsely chopped 2 medium
- 1 cup(s) celery, sliced into 1 inch pieces 2 stalks
- 1 cup(s) onion, coarsely chopped 1 large
- 1 clove(s) garlic, minced
- 1/2 cup(s) dry red wine or cranberry juice
- 14.5 ounce(s) beef broth
- 1 bay leaf
- 1. Preheat electric skillet on high. In a small bowl, combine dry ingredients. Coat all sides of roast with dry mixture, reserving dry mixture that doesn't stick to the meat.
- 2. In 2 T of the butter melted in electric skillet, brown all sides of the meat; remove and set aside.
- 3. In same skillet, cook carrots, celery, onion and garlic in the remaining 2 T butter, covered, for 10 minutes of just beginning to brown. Stir in reserved dry mixture; mix well. Add wine, stirring and scraping up browned bits off the bottom of the pan. Add beef broth and bay leaf; cook and stir until slightly thickened and bubbly. Return meat to pan.
- 4. Cook, covered at 350 for 2 1/2 to 3 hours or until meat is very tender. Transfer meat to a platter and slice. Remove and discard bay leaf. Serve with pan gravy. You can thin pan gravy with a little additional beef broth if desired.
This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.
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Fork Tender Pot Roast Recipe at a Glance
- COURSE: Main Dishes