There’s something immensely reassuring about taking big, cheap, tough cuts of meat, and turning them into a Yankee Pot roast that is the perfect for a Sunday supper.
Ingredients:
1 beef chuck pot roast (3½ pounds)
3 medium baking potatoes, unpeeled or peeled and cut into quarters
4 large carrots, cut into ¾-inch slices
2 ribs celery, cut into ¾-inch slices
1 large onion, sliced
1 bay leaves
1 teaspoon dried rosemary leaves
½ teaspoon dried thyme leaves
½ cup Swans Beef Broth
3 medium baking potatoes, unpeeled or peeled and cut into quarters
4 large carrots, cut into ¾-inch slices
2 ribs celery, cut into ¾-inch slices
1 large onion, sliced
1 bay leaves
1 teaspoon dried rosemary leaves
½ teaspoon dried thyme leaves
½ cup Swans Beef Broth
Sea Salt and Pepper
2 tablespoons Olive Oil
Directions:
Trim excess fat from meat but leaving a small amount of fat for flavoring, and discard the rest.
Cut pot roast into 1/2 -inch pieces; sprinkle with sea salt and pepper.
In a skillet add olive oil and the pot roast pieces and brown meat using medium heat.
Combine vegetables, bay leaves, rosemary and thyme in crock pot.
Place beef over vegetables in crock pot. Pour broth over beef.
Cover and cook on low 8 to 9 hours or until beef is fork-tender.
Remove and discard bay leaf and serve.