Country Pot Roast

I know that every Southern Cook has a Pot Roast Recipe but This is my Favorite. It is something that my grandmother and I enjoyed together while I was growing up. Before She passed away I received her recipe. Now I am happily sharing the recipe with you. I hope you enjoy this as my family and I do.

This is what we need:

2 Onions, Quartered

3 Celery, Diced into 2 inch pieces

6 Carrots, Diced into 2 inch pieces

2 Tbsp, Worcestershire Sauce

Salt and Pepper ( to taste)

4-5 lb Pork Roast Butt

1 Tsp Dried Thyme

1 Sage Leaf  or 1/2 tsp rubbed sage

2 Cloves Garlic , Roughly Minced

2 tbsp oil

2 c. Beef Broth


(1.) Over medium low heat, Heat up 2 tbsp olive oil or In this case vegetable oil in a large Dutch Oven. She always cooked in Cast iron so that is how I do it. You can use what you have.

Add in the onions and cook for about 4-5 minutes until they are slightly browned but not burnt. Take them out and put into a bowl. Set aside. Add in the Carrots and cook for 4-5 minutes or until browned. Remove them to the bowl with the onions. Add in the celery and cook for 3-4 minutes or until they start to brown. Remove and add to bowl with the carrots and onions.

(2.) Turn the heat to medium high. Salt and Pepper the meat and carefully place into the pan. Sear on both sides. About 5 minutes on each side. Remove to a platter or plate.

(3.) In a bowl mix the broth and  Worcestershire sauce together and pour into the pan. Scrape up any of the stuck on goodies on the bottom of the pan. Put the meat back in along with the Garlic, Thyme, and Sage. Mix around a bit to distribute everything through out. Cover with a lid and place in a 325* oven for about 3 1/2 hours to 4 hours.

(4.) Remove from oven carefully and remove the meat. It will be tender so it is going to fall apart. Now at this point you can cut the meat or as I do. I use 2 forks and pull it apart into medium size pieces. I then place it back in to the pan with the juices and vegetables but, you can plate it and pour some of the juice over the meat and vegetables.

Putting the meat back in with the juices allows the meat to stay moist and delicious. You can make this a day ahead and leave it in the pan. Just put in the fridge and reheat it when you need it the next day. I would do this at a low temperature about 300* for about 1 hour or so.


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