Sunday, February 12, 2006

I Love Garlic Pot Roast

The secrets to this roast are not to add too much liquid at one time and let it cook long and real slow. Be very patient-it will be worth it in the end.

1 boneless beef chuck roast (about 3 pounds)
10 gloves garlic, peeled and cut in half lengthwise
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
2/3 cups water

using the tip of s sharp knife make 20 evenly slits space small stirs about 1 1/2 inches deep all over the pot roast.

Season the roast on all sides with the salt and pepper.

Heat a Dutch oven over high heat . Add the oil and when hot use the meat fork to add the roast. Sear the meat on all sides until very well browned, about 4 to 6 minutes per side. This is were a lot of the flavor comes from.

When roast is evenly brown add the water and cover the pot.

Reduce the heat to low/medium low and cook the roast until it is very tender, about 3 to 3 1/2 hours, turning 2 to 3 times during the entire cooking time. Check to make sure their is enough liquid on bottom occasionally.

When roast is tender transfer to a platter with meat fork.

Slice or pull meat apart into serving pieces and serve with pan juices drizzled over top.


To use a crock pot sear the roast and then place in crockpot and cook on low until tender.

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