From Austin resident Rob Rodriguez, who says this pot roast recipe has been a family favorite for three generations.
Makes: 6 servings
Ingredients
· 3-4 pound boneless beef chuck roast
· Salt and black pepper
· Celery
· Onion
· 3 Russet potatoes
· 3-4 Carrots
· Broth or water if needed
Directions
Preheat oven to 350 degrees. Heat a Dutch oven on medium heat until it is hot. Add two tablespoons of oil of your choice to the pot and stir to coat the bottom. Sear both sides of roast, then remove the roast from the pan and set aside on a plate.
Add chopped onion and celery to the oil and juices in the pot. Cook for a few minutes, stirring to prevent sticking to the oven. Add the roast back into the pot, add 1/2 cup of water or beef broth and cover. Place the pot in the oven and cook for about two hours. Then add peeled and quartered russet potatoes to the Dutch oven. Cook for another hour. Remove pot from oven when potatoes are done. Roast is done when it pulls apart easily with a fork.
Peel the 3-4 carrots, slice off tips and cut in half and then into sticks. Cook for about 10 minutes in saucepan with a half cup of water, a dash of salt.
Serve with on a platter with roast and potatoes, and enjoy a hearty Real Texas meal.