Side Pannel
Chef Ron Lock's Old Fashioned Pot Roast
Chef Ron Lock's Old Fashioned Pot Roast
- Recipe Submitted by Herb on 10/25/2014
Category: Crockpot, Main Dish, Dinner Party
Ingredients List
- 3 to 5 pound beef chuck roast
- Several garlic cloves, cut into slivers, optional
- 2 tablespoons of bacon fat, Crisco shortening, or canola oil
- Heaping 1/4 cup of all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon of Chef Ron Lock”™s Cajun Seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 medium onion, sliced
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme, crushed
- 1-1/2 cups of beef stock or broth
- 1 large bay leaf
- Potatoes (optional)
- Carrots (optional)
Directions
1. Using the tip of a sharp knife, cut multiple small slits in areas all over the meat and inserting slivers of garlic into each cut.
Heat 2 tablespoons of fat or oil in large pot that has a lid over medium high heat. In a small bowl, stir together flour, salt, pepper, Cajun seasoning, onion powder and garlic powder with a fork. Sprinkle half of the flour mixture on the top of the roast, rub in, turn and sprinkle remaining flour mix over the other side of roast. Rub mixture into the roast, turning until thoroughly covered, including sides.
2. Carefully place the roast into the hot oil and sear it on all sides. Be careful when doing this step. Use long tongs to place the meat in the pot, and to turn it with. Very hot! While meat is browning, slice onion into slightly thick rings. When both sides of the roast are browned, sprinkle rosemary into your palm and crush it to break it up. 3. Sprinkle over the top of the meat. Repeat with the thyme.
4. Break the onion slices apart into separate rings and toss along sides and top of roast. Pour beef stock all around roast and bring to a boil. Drop in a bay leaf, reduce to a medium-low simmer, cover and cook for about 2-1/2 to 3 hours, or until tender, turning once. Baste roast or make gravy from the pan drippings. If roasting potatoes and carrots with the roast, cut potatoes and carrots into equal sized pieces and place in the pot with the roast the last hour of cooking time. Baste the carrots and potatoes with the juices periodically.
5. Serve with your favorite side dishes, mashed potatoes (if not roasting potatoes) and gravy, green beans etc.
Heat 2 tablespoons of fat or oil in large pot that has a lid over medium high heat. In a small bowl, stir together flour, salt, pepper, Cajun seasoning, onion powder and garlic powder with a fork. Sprinkle half of the flour mixture on the top of the roast, rub in, turn and sprinkle remaining flour mix over the other side of roast. Rub mixture into the roast, turning until thoroughly covered, including sides.
2. Carefully place the roast into the hot oil and sear it on all sides. Be careful when doing this step. Use long tongs to place the meat in the pot, and to turn it with. Very hot! While meat is browning, slice onion into slightly thick rings. When both sides of the roast are browned, sprinkle rosemary into your palm and crush it to break it up. 3. Sprinkle over the top of the meat. Repeat with the thyme.
4. Break the onion slices apart into separate rings and toss along sides and top of roast. Pour beef stock all around roast and bring to a boil. Drop in a bay leaf, reduce to a medium-low simmer, cover and cook for about 2-1/2 to 3 hours, or until tender, turning once. Baste roast or make gravy from the pan drippings. If roasting potatoes and carrots with the roast, cut potatoes and carrots into equal sized pieces and place in the pot with the roast the last hour of cooking time. Baste the carrots and potatoes with the juices periodically.
5. Serve with your favorite side dishes, mashed potatoes (if not roasting potatoes) and gravy, green beans etc.
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