Pot Roast with Potatoes and Carrots Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Chuck Roast
2 tsp salt
2 tsp pepper
3 Tbsp flour
2 Tbsp vegetable or olive oil
1 onion sliced
1 bay leave (optional)
Bouillon (I prefer Better Than Bouillon in beef flavor. It is salty, so do not add additional salt until you taste your broth)
Water
4-5 potatoes (peeled and cut into chunks)
4-5 carrots (peeled and cut into chunks)
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Directions: |
Directions:Season each side of chuck roast with salt and pepper. Rub each side of roast with flour. Add oil to 4-6 quart pan and heat oil.
Sear roast. This is done by placing prepared roast in pan with hot oil. Brown first side of roast and then turn it over and brown on the other side (add additional oil, if needed). This seals the roast.
Add onion slices and bay leave. Add enough water to cover roast by 3-4 inches. Add bouillon (2-3 cubes or 1 Tbsp of Better Than Bouillon.
Cook roast on medium high heat for 2-3 hours. Make sure you do not run out of water.
About 1 hour before the roast is done, add potatoes and carrots. Continue cooking until vegetables are done. Remove bay leave before serving.
You can use the broth as is or make a brown gravy.
Gravy: remove the meat, carrots, potatoes, and large pieces of onion. Bring broth to a boil. Mix 1 Tbsp cornstarch in 1/2 cup water. Add slowly to broth, stirring constantly until desired thickness. If it gets too thick, add more water. |
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Personal
Notes: |
Personal
Notes: Chuck roast is a less expensive cut of meat. Cooking it this way ensures it is tender, moist, and flavorful. Leftovers can quickly be converted to beef stew by breaking up the meat and adding 1 can diced tomatoes, Cans (drained) of corn, green beans, and peas.
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