First I gathered all the ingredients together to cut down on the time.
Next I did all the chopping to get that out of the way. Much faster to do it all at once than a little at a time.
You will have to excuse the recipe because Amber said she just made it up as she went along and did not have precise measurements.
1 beef chuck or rump round roast
1-2 onions, some chopped finely, some left in big pieces
2-3 fresh garlic cloves, finely chopped
4-5 carrots, some sliced and some left in big pieces
3-4 stalks celery, some chopped and some left in big pieces
3-4 sweet potatoes, sliced thick
1-2 cans beef broth
1 can vegetable broth
1 can chicken broth
salt, pepper, garlic salt and garlic pepper, to taste
Preheat oven to 300 degrees.
Chop carrots, onions, celery, sweet potatoes and garlic cloves (remember to do some of the onions, and carrots in larger chunks and all the sweet potatoes should be in larger slices).
Heat the olive oil in a large deep oven-proof pan over medium high heat. Sprinkle both sides of the roast with salt, pepper, garlic salt and garlic pepper, place in pan, browning the roast on all sides. Once the roast has browned, remove it from the pan and set aside.
In the same pan, add just the chopped carrots, onions and celery (the chunky slices will be added later). Saute until the onions are caramelized. Be sure to scrape all the brown bits from the bottom of the pan; now add the garlic and a little bit more salt and pepper. Cook until everything is nice and caramelized and smelling yummy.
Put the meat back into the pot with the sauteed vegetables, then add the beef, chicken and vegetable broth to the pan. Next add the thick cut onions, carrots, and celery. Cover the pot and place in the oven, baking for about 45 minutes. Now add the sweet potatoes and continue baking for 3 hours.
Trust me when I say that this is some really wonderful pot roast and especially wonderful when you serve it with cornbread (I love it for sopping up the gravy).