to die for pot roast

How To Make to die for pot roast

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  1

  HEAT OLIVE OIL IN A LARGE DEEP PAN N SAUTÉ ONIONS UNTIL GOLDEN. ABOUT 5 MIN.
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  2

  DREDGE ROAST WITH FLOUR ON BOTH SIDES....THEN BROWN MEAT WITH ONIONS ON BOTH SIDES (TURN ONCE)...ABOUT 5 MIN ON EA SIDE ....IF ONIONS START TO BURN...GOOD MORE FLAVOR :)
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  3

  ADD CARROTS, CELERY, BEEF BROTH, RED WINE, THYME SPRIGS N S n P...STIR TO COMBINE N PARTIALLY COVER N SIMMER FOR 3 1/2 HOURS.....TURN BEEF OCCASIONALLY N LET THE AROMA TAKE U TO HEAVEN ;)
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  4

  AFTER 2 1/2 HOURS OF COOKN TIME REMOVE THYME SPRIGS ...MOST OF ITS LEAVES WILL HAVE FALLN OFF. SCOOP OUT CARROTS N CELERY ( NO PROB IF SOME ONIONS COME OUT AS WELL) PUT IN BOWL N SET ASIDE. THIS WILL B RETURND TO PAN WEN ROAST IS READY ...TURN ROAST N CONTINUE TO SIMMER WITH LID PARTIALLY COVERD ;)
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  5

  WEN COOKN TIME IS UP N MEAT IS JUST FALLN APART. REMOVE TO A PLATE. NOW IN A SMALL DISH BLEND SOFTND BUTTER WITH FLOUR N STIR INTO PAN BROTH UNTIL COMBIND NOW REMOVE FROM HEAT.
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  6

  PULL APART CHUNKS OF THIS TENDER BEEF N REPLACE INTO PAN ALONG WITH VEGGIES THAT WER RESERVD.
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  7

  SERVE ON COOKD NOODLES....ENJOY! AFTER SMELLN THIS AMAZN AROMA FOR 3 1/2 HOURS ....THE BEST POT ROAST EVER IS SERVD :)
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