Updated Nov 24, 2014Chatelaine
blade or cross-rib pot roast
dried oregano leaves
chipotle or regular Tabasco sauce
- To speed up cooking, slice roast in half. Lightly coat a large wide saucepan with oil and set over medium-high heat. Add meat. Turn occasionally to brown all sides, 6 to 8 minutes. If beef starts to burn, reduce heat to medium. Meanwhile, coarsely chop garlic. Thickly slice carrots. Thinly slice onion. Remove browned meat to a plate.
- Reduce heat to medium. Add more oil, then garlic, carrots, onion, salt and pepper. Stir often until onion starts to soften, 2 to 3 minutes. Pour in water. Using a wooden spoon, scrape up and stir in any brown bits. Stir in remaining ingredients. Return meat and any juices to pan. Bring to a boil, then cover and reduce heat to medium-low. Simmer, covered, turning meat occasionally, until fork-tender, 2 to 2 1/2 hours.
- Remove meat to a cutting board and slice. Excellent with mashed potatoes. Leftovers keep well refrigerated, up to 3 days or freeze up to 2 months.
Chili powder and hot sauce turn up the heat on this comforting pot roast. Don’t be scared off by the length of the ingredient list – most are pantry staples you probably have on hand.