Pot roast is an American classic found everywhere from restaurants to the frozen food aisle. A tender beef roast is first sautéed and then slow cooked in liquid building layers of delicious flavor. Commonly, a pot roast is thought of as a roast, when in fact, it is actually a braise. By using the two types of heat, a pot roast develops tremendous savory flavors while still being tender.
Pot Roast Recipe for Cancer and Chemotherapy
- Cutting board
- large roasting pan with a lid
- 2 lbs chuck roast rump roast or round roast works as well
- 3 whole carrots chopped
- 1 whole yellow onion quartered
- 6 whole red potatoes quartered
- 3 ribs celery chopped
- 1 cup water
- 4 cups beef consommé
- 1 tbsp cornstarch
- kosher salt and black pepper to taste
- 2 tbsp red wine vinegar
- 2 tbsp sugar
- 2 tbsp garlic minced
- 2 whole bay leaves
- 1 sprig fresh rosemary
For the rosemary:
- Remove rosemary needles from stem.
- Using a large chef's knife on a cutting board of suitable size, utilize the flat part of the blade to crush and drag the rosemary needles.
- Doing this will release more of its fantastic oil.
- This creates an extremely aromatic dish.
- Next, cover all surfaces of the roast with salt and pepper.
- Bring a large sauté pan to high heat.
- Take roast and brown all sides of roast.
- Allow to cook until each side gets a nice char on it. (Think like a nice steak.)
- When all sides are sufficiently brown, transfer into a large roasting pan with a lid.
- Add all remaining ingredients, flavor balancers, and aromatics.
- Cover roasting pan with a lid and cook at 375 degrees Fahrenheit between two and four hours, until meat is tender and falls apart.
- After roast is tender, remove from oven.
- Place roast onto a cutting board and slice into half inch thick slices.
- Return cut slices into roasting pan and serve.
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