Garlic & Onions Pot Roast

Name: Garlic & Onions Pot Roast
Prep time: 29 min
Cook time: 8 h
Total time: 8 h 29 min
Yield: 6 serving(s)
Ingredients: 3 -4 lbs chuck roast (or any suitable beef roast for braising) or 3 -4 lbs cross-rib roasts (or any suitable beef roast for braising); 2 large onions, rough-chopped; 2 large celery ribs, sliced; 20 -30 garlic cloves, peeled; 1 (14 1/2 ounce) can diced tomatoes (stewed or fire roasted whole, chopped work fine, too); 1/2 cup red wine; 1/2 cup beef broth; 1 bay leaf; 1 teaspoon dried thyme; ground black pepper (3 grinds); salt

Submitted by DeeCooks

"I always ad lib on pot roasts, but this one was so good I scribbled it down before I forgot and then made it exactly the same the next time and it was just as good. So now I have to make it permanent! Don't try this if you don't love garlic! I do it in my crock-pot, but it can be done on top of the stove or in the oven, too. The best thing about the crock pot is starting it before I go to sleep, then in the morning, when it's done, put it in the fridge. When I get home all I have to do is peel off the fat and heat for a great dinner. Serve with mashed potatoes or noodles or make dumplings...yum."

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Ready In:: 8hrs 29mins
Ingredients:: 11
Serves:: 6

ingredients

3 -4 lbs chuck roast (or any suitable beef roast for braising) or 3 -4 lbs cross-rib roasts (or any suitable beef roast for braising)
2 large onions, rough-chopped
2 large celery ribs, sliced
20 -30 garlic cloves, peeled
1 (14 1/2 ounce) can diced tomatoes (stewed or fire roasted whole, chopped work fine, too)
¹⁄₂ cup red wine
¹⁄₂ cup beef broth
1 bay leaf
1 teaspoon dried thyme
ground black pepper (3 grinds)
salt

directions

For best results, brown the meat well,first. You can definitely skip the step and it will be fine.
Layer garlic, celery and onions on the bottom of the crockpot, add beef, tomatoes, herbs and liquid.
Cook on low for 8-10 hours. Thicken the sauce if you like.
In the oven--325 in a covered casserole for about 2.5 hours, on the stove top, covered, over low for about the same time, but check the liquids often.

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RECIPE SUBMITTED BY

DeeCooks

If I weren't a teacher, I'd be a chef. I love to cook, grew up cooking, had a fireman chef for a dad, and have spent most of my free time with cookbooks, food, entertaining, classes, study, and luckily I'm in one of the best food areas in the world! But...teaching is the absolute best job in the world. Don't tell anyone, but it's more like fun and you never get bored. My pet peeve is when people spell DEFINITELY wrong. I DEFINITELY don't want to read more reviews with DEFINITELY spelled wrong. But hey, I'm an English teacher :). My other pet peeve, food-wise, is "cream of whatever" soup. I think my mom OD'd us all on it when I was growing up. My biggest challenge in cooking was trying to learn FAST food. At an "older" age, I married, had a baby and have had to learn a new way to cook! No more leisurely hours to fix dinner for friends or an hour to put something together for me....! My daughter is seven now, opinionated, and it's a real challenge. Luckily she likes almost everything. And so does my sweetie. I loved seeing her horrified face at her first abalone fresh from the ocean (my husband dives for them occasionally...oh man, nothing better...) But she ate them and then slurped down some oysters!!! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i13.photobucket.com/albums/a254/Sharon123/NZT-2-AnnaciasZaarTagbanner.jpg" border="0" alt="Annacia's banner for Zaar Tag">

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