Remember, pot roast is intended to be cooked over low heat. To develop flavor and tenderize the meat, avoid high temperature cooking for this recipe.
- 1/2 cup flour
- 2-3 cloves garlic
- 1/2 tsp each onion and garlic powder
- 1/4 tsp black pepper
- 3 to 5 lb chuck pot roast
- 2 tbsp olive oil
- 1/2 cup Kikkoman Teriyaki Marinade & Sauce
- 6 baby potatoes, scrubbed
- 6 small white onions (or 1 large, quartered)
- 6 baby carrots
- Peel garlic and onions.
- In a large Ziploc bag, shake together garlic powder, onion powder, pepper and flour until well mixed. Place meat into bag, seal and coat meat well with mixture on all sides. Remove meat; add 1/2 cup water to the bag, mixing well, seal and set bag aside (save for later in refrigerator).
- In a Dutch oven or large skillet, brown meat on both sides in olive oil. When meat is on second side, add whole, crushed garlic cloves. Pour Teriyaki sauce into a large measuring cup filled with 1 1/2 cups water. Stir, and pour over meat in pan. Cover and simmer for about 90 minutes.
- Add onions, carrots, and potatoes, then stir in the contents of the Ziploc bag. Simmer over medium-low heat, covered, for another 35 minutes or until vegetables are fork tender (stir in additional water if gravy becomes too thick as vegetables cook).
- Remove meat and vegetables from pot when vegetables are cooked. Slice meat to desired thickness across the grain (if meat appears stringy, slice in the other direction). Pour gravy over meat; serve with vegetables surrounding.
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