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Homemade Pot Roast Recipe

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This recipe for Homemade Pot Roast is from The BAILEY BUNCH, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-6 lbs Top Sirloin Roast (or any 'cut' roast) trimmed
2 med onions
2-3 C baby carrots
1 green pepper
10 russet potatoes
Olive oil
1 Qt Beef stock
Sage
Salt
Pepper
Directions:
Directions:
Peel onions, leaving root attached. Cut onions into 8 sections lengthwise.
Clean and cut out bad spots on potatoes
Clean carrots
Heat 2Tbsp Olive Oil in large skillet and saute onions and carrots until onions are translucent
Remove onions and carrots and set aside.
Rub Sage, salt and pepper (to taste) on roast. Sear roast in oil, browning on all sides. Place roast and pan drippings in 18 Qt electric roaster at 375ºF. Add cooked onions, carrots, and beef stock and roast for 1 hour covered.
Heat 2 Tbsp Olive Oil in lg skillet. Cut potatoes length-wise into 6 or 8 wedges each. Cook potatoes in hot oil (adding oil as necessary) then add to roast. Remove seeds from Bell pepper and cut into 6-8 wedges (same as potatoes and onions), cook in hot oil and add peppers and remaining oil to roast.
Continue cooking for 1 -2 hours more, covered, check internal temp of beef (160ºF).
Remove roast to plate and loosely cover with foil.
Move vegetables to bowl or large pan.
Increase heat in roaster to bring juices to boil. Make paste of 2Tbsp cornstarch and 1/4C cold water stir until all blended, then add to broth while stirring liquid. Cook until of desired consistency (you may need to add another mixture of cornstarch and water). Slice roast and return beef and vegetables to roaster in broth. Serve.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
4 hours

 

 

 

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