GARLICKY POT ROAST AND $30 ECARD GIVEAWAY (WINNER ANNOUNCED)

This garlicky pot roast,slow baked till tender, is a delicious, comforting one pot meal.

        

See below for giveaway winner announcement.

October marks the one year anniversary of In Good Flavor! It’s been a time consuming but rewarding and fun endeavor. To celebrate, I am giving a $30 ecard for either Amazon.com  or Pier1.com (winner’s choice). Details on how to enter are at the bottom of this post.

First I’d like to share this Garlicky Pot Roast recipe with you. I love slow cooked, one pot meals. I especially love the delicious aroma that emits from the oven as they cook. Nothing makes a home more welcoming and comforting than the smell of cooking that radiates from the kitchen. As the name indicates, this roast is garlicky; the sliced cloves are inserted directly into meat. If you are not a big garlic fan, you can still make the roast—just add two cloves of garlic to the broth and don’t use any on the roast. It will come out GRRREAT!

GARLICKY POT ROAST

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INGREDIETNS:

3 to 4 lb. chuck roast

6 cloves garlic, sliced in half lengthwise

4 medium carrots, cut into 2 inch chunks

2 large onions, quartered lengthwise

2 medium potatoes, quartered

1/8 cup balsamic vinegar

1 (10.5 oz) can beef comsume plus equal amount of water

1 rounded tbsp. flour

2 sprigs rosemary (about 5 inches)

5 single stems of thyme (about 5 inches long)

2 to 3 tbsp. olive oil

1 1/2 tsp. salt 

1 tsp. pepper 

INSTRUCTIONS:

Preheat oven to 300 degrees F.

Pat chuck roast dry using paper towels. Using a small knife, cut twelve 3/4 inch slits on the exterior of roast and insert a piece of garlic in each slit. Make sure slits are big enough to completely imbed the garlic. Season roast with pepper and 1 teaspoon salt. Heat 1 tbsp. oil in a large heavy bottom oven proof pan or a Dutch oven on medium high. Sear roast until golden brown on all sides, about 3 to 4 minutes per side. Add up to 1 tbsp. more oil during cooking if needed. Tip: meat is ready to turn when it easily releases from pan. Remove pan from heat. Scrape off and discard any black bits at the bottom of the pan.  Wipe bottom with paper towel if there are lots black bits remaining.

Reduce heat to medium. Make sure there is a light coat of oil at the bottom of the pan. If not, add 1 tbsp. oil. Add flour and stir for 30 seconds. Add balsamic vinegar and whisk. It will form a paste. Increase heat to medium high and immediately add beef consume and water. Whisk until lumps are dissolved. Add half teaspoon salt.

Return roast to pot. Place carrots, onions, and potatoes around meat. Tuck in sprigs of thyme and rosemary. Cover when liquid comes to a boil. Place in oven and bake for about 3 hours or until meat is tender. Check for doneness at the 2 1/2 hour mark for a 3 pound roast and 2 3/4 mark for a 4 pound roast.

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Giveaway Winner Announcement :

Congratulations to tarah who picked Corn and Shrimp Salsa! You are the winner of the random drawing.  Please contact ingoodflavor@gmail.com  to claim your $30 ecard, and remember the deadline is midnight Sunday.

I would like to thank those who participated and those who supported this blog. Please continue to join in for more recipes and future giveaways.

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To enter giveaway, just tell me which recipe on this blog appeals to you the most. Click on this “comment” link to post your answer. During this process, you will be asked to select an account profile. If you don’t have an account with any of the options (don’t select the “anonymous” option), I suggest you leave your answer using this link. Entries using this second option goes directly to my email and will not be seen by the public.

Also, following my Facebook, Pinterest, and/or Twitter page is appreciated, but not necessary to enter the giveaway.

Giveaway Rules:

• Deadline for entry is October 24, 2013 at midnight EST.
• One entry per person.
• Winner announcement will be made on October 25, 2013.
• Winner must email ingoodflavor@gmail.com to claim prize and must provide a return email address.
• Prizes must be claimed by midnight EST on Sunday October 27, 2013 or will be forfeited.

Good luck!! And remember to follow In Good Flavor for future giveaway announcements!

ALSO FOUND ON IN GOOD FLAVOR

Slow Roased BBQ Pork

Jalapeño Shredded Beef and Polenta

Easy Pork Roast with Vegetables

Caramelized Pork and Eggs

Disclosure: This site contains paid advertising and affiliate links. In Good Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com