Joyces Pot Roast Recipes

ULTIMATE POT ROAST

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

JOYCE'S POT ROAST

Steps:

• 1. season meat with salt and pepper and dredge in flour. Heat the oil over medium-high heat in a Dutch oven or other heavy pot that can later be covered. Brown meat on all sides. Add onions, garlic, beef stock, and ketchup. Cover and simmer for two hours on stove, turning once or twice.
• 2. Preheat oven to 325°.
• 3. Add potatoes and carrots, replace cover, and place pot in the oven for another hour. Remove when potatoes and carrots are tender.
• 4. Remove meat from pot and cover with foil to keep warm. Skim the fat from the surface of the remaining juice. Heat the pot and reduce the liquid by half. To serve, slice the meat and serve it with the pan juice. Serves 6 to 8.