Pot Roast
Pot Roast is an moderately easy dinner. Made with 3 to 4 lb. beef shoulder roast, 2 tbsp. oil, 1/2 tsp. pepper, 4 medium onions, quartered and 4 stalks celery, cut in pieces, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
🔗 Recipe adapted from RecipeNLG-Full
Heat oven to 325°.
In a 5-quart Dutch oven or roasting pan, heat oil over medium-high heat.
Brown meat about 5 minutes on each side.
Drain excess fat, if desired.
Sprinkle pepper on all sides of meat.
Add 1 onion, 1 stalk of celery and bay leaf to meat.
Dissolve bouillon in 3/4 cup hot water and pour over roast. Bring to boil; cover.
Bake at 325° for 60 minutes.
Add remaining vegetables; cover and bake an additional hour and a half or until vegetables and meat are tender.
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