pot roast w/ regular pot:
– 1 stick of butter
– 2-4 lbs Any cut (more savory = more fat)
– salt & pepper (paprika, basil, oregano optional)
– 2-3 tbspn rosemary
– 1 tbspn chopped garlic
– 1 large onion sliced
– baby carrots
– peas
– 6 potatoes cubed (skin optional)
– 1/4 cup flour
– 1 can beef broth
1) Season & defrost meat at room temperature. Make sure the salt is generous which leads to more protein broken down and softer meat.
2) Melt butter in pot & cook onions 10-15 min
3) slice up meat into cubes but don’t cut all the way through.
4) place meat in pot and cover with onions
5) add vegetables & beef broth (can add up to 1/2 cup water)
6) make sure potatoes are under carrots & peas
7) cook for 3+ hours on low & cover. Can mix after 2 hours.
8) add flour and mix. Let sit for 10 min
9) mix & serve