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Basic Beef Pot Roast
- Serves
6 to 8
- Difficulty
Medium
By John Ash
Published 2004
The ingredients list calls for thickly sliced carrots, celery, and onions; when I’m teaching this dish and homey ones like it, I tell students to take the vegetables and “just whack them up”—the rougher the better.
Ingredients
3 pounds - Salt and freshly ground black pepper
4 tablespoons
Method
Trim all visible fat from the beef and season it with salt and pepper. Heat the olive oil in a heavy-bottomed Dutch oven or casserole, and over high heat, brown the meat well on all sides. Remove the meat from the pot and set it aside. Place the onion
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