Tuesday, July 19, 2011

Corinne's Pot Roast

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This recipe comes from my buddy, Corinne Gooden and is a classic recipe that turns out every time I make it.  You insert garlic cloves into the pot roast before cooking, so that you get a wonderful bite of roasted garlic along with the tender roast beef.  The meat is so moist and juicy that it literally melts in your mouth.  So good!

3 lbs. boneless beef chuck roast
10 cloves garlic, peeled and halved lengthwise
2 tsp coarse salt
1/2 tsp pepper
2 T vegetable oil
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2/3 cup water
Dry red wine, optional

Using the tip of a sharp paring knife, make 20 small evenly spaced slits about 1-1/2" deep all over the roast.  Insert the garlic cloves as deep into the slits as possible.  Season with salt and pepper.  In a Dutch oven, heat oil over high heat.  Sear meat on all sides until well browned, 4-6 min. per side.  Add onions, carrots, celery and 2/3 cup water.  Cover and simmer 3-3-1/2 hours, turning 2-3 times (or place in a 325 degree oven, turning the meat every hour).  Add more water or wine if needed.  Transfer meat to cutting board and let stand for 10 min.  Slice meat and serve with thickened pan juices.

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