As we move into the winter months there is nothing like a delicious pot roast to make you feel warm and cozy. This recipe is a traditional with a slight twist as it has chicken stock in the liquid rather than beef stock or plain water.
Directions
- In a large roasting dish that is stove top safe heat the oil.
- Saute the vegetables in the oil until they are beginning to turn brown.
- Season them with salt and pepper and remove them from the pot and set them aside.
- Rinse and dry the meat.
- Add the flour to the plate and coat the meat on all sides with flour.
- Season the meat with salt and pepper.
- Add the butter to the pot and sear the meat on all sides until it is golden brown.
- Next add the vegetables to the pan and the tomato paste and cook it until the tomato paste has turned to a dark red brown color.
- Add the chicken stock and stir well mixing everything.
- Then add the potatoe wedges and bring it to a boil and then turn off the fire.
- Place the lid on top.
- Cook in a 300 degree oven for 4 ½ hours.
- Serve.
Like this recipe? Try our delicious chicken and grapes recipe strange but AMAZING!
