Beef Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 2-3 lb. Beef Chuck or 7 bone roast, These are the
cuts of beef that resemble a 3" thick steak.
2 Tbsp Bacon drippings or cooking oil
Salt and pepper
Approximately 1 cup water or beef stock (use bouillon
cube)
Optional; 1 envelope, Onion Soup Mix
1 Whole onion, peeled
4 Carrots, scrubbed, not peeled. Trim the ends
6 Potatoes, if red peel a strip around the middle,
if white or Idaho peel and cut in half lengthwise.
Thickening for gravy
1/2 cup White Flour, mixed with,
1 cup water
1 tsp Kitchen Bouquet
Optional, canned sliced, mushrooms and their juice
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Directions: |
Directions:You will need a good, heavy roaster or deep, covered iron skillet to make this recipe! Brown the roast on top and bottom over medium-high heat in the bacon drippings. Salt and pepper both sides of the meat unless using onion soup mix in which case only use the pepper. Once browned well add the water/broth and put the whole onion on top of the roast. Cover and put roast in a 350º oven for 1.5 hours.
Add the carrots around the sides of the roast and return to the oven for 30-45 minutes. Add the potatoes and roast until tender, approximately 30-45 minutes.
When the potatoes are tender remove potatoes, carrots, onion, and meat from roaster, cover with foil to keep warm while you make the gravy.
Place the roaster, with the accumulated drippings, on the cook top over medium heat. You want about 2 cups total liquid for the gravy so you may need to add some more water/broth. Taste the drippings and season to your liking. You may need to add some beef bouillon to concentrate the beef flavor. If you want mushroom gravy and the can of mushrooms along with their juice. Add the Kitchen Bouquet. This will make your gravy nice and dark brown and adds richness! When all is boiling add about 1/2 of the thickening. Stir with a wire whisk scraping down the sides of the roasting pan to get the darkened browned residue from the sides. This residue is FULL of flavor! When gravy has thickened somewhat you may opt to add more of the thickening mixture depending on how thick you like your gravy. Keep in mind that the gravy will continue to thicken for a few minutes even after removed from the heat. This is a trial and error part of cooking. I like to say that this is where cooking is elevated to a fine art!
In the summer when one does not necessarily want to have the oven going this recipe can be made on the stove top. If this is done it is crucial to use a very heavy and deep, covered iron skillet or roaster. The recipe remains the same but you will need to check the level of liquid in the pot about every 30 minutes. Do not think that you can just add more liquid to start with as that will boil the beef rather than "roast" it. Doing a roast this way is a more advanced method as you need to babysit the pot! |
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Number Of
Servings: |
Number Of
Servings:4-5 |
Preparation
Time: |
Preparation
Time:2-3 hours total |
Personal
Notes: |
Personal
Notes: The longer one cooks the meat the more tender it will become. It generally takes 2.5 hours to do a pot roast but tougher cuts may require longer. I add the carrots when the meat is almost done and the potatoes when the carrots are tender crispy. The potatoes will take from 30-45 minutes to bake depending on how large they have been left.
This is one of the first recipes that Mom Bea Hanson, taught me. I was probably 13 years old when I learned how to make a proper pot roast. There are as many different pot roast recipes as there are cooks to make them!
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