Sunday's Pot Roast

  

 Sunday's pot roast should be special, and this recipe delivers exactly that. The chuck roast becomes incredibly tender after two hours in the oven, and those caramelized onions with garlic create such a flavorful base. Adding cream at the end transforms the cooking liquid into this luxurious sauce that makes even simple mashed potatoes feel elegant.

Ingredients:

2 T olive oil

2 1/2 to 3 1/2pound check pot roast trimmed and patted dry

S&P

1 large yellow onion, halved and cut into thin slices

3 large cloves garlic, whole

1 cup water

1/2 cup heavy cream

  

Directions:

Preheat oven to 350

In a 5 1/2 quart Dutch oven, add the oil over medium heat. Sear the meat on all sides. Sprinkle with salt and pepper. Add the onions, garlic and water.  

Bake, covered for 2 hours. Test for doneness or internal temperature of 205 degrees with a instant read thermometer 

Remove the roast to a serving platter and cut into serving pieces. Add the cream to the onions and juice mixture and cook for 2 minutes. Spoon juice over roast and serve. 

Serve with mashed potatoes.