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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pot Roast Recipe

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Category:
Category:
 

Pot Roast
Ingredients:  
Ingredients:  
2 TBS olive oil
3-4 LBS. chuck roast or rump roast
2 large onion chopped
3 carrots peeled and cut into 2" pieces
1 stalk celery cut into 1 ½" pieces (optional)
1 lb. potatoes diced
2 cups beef broth or as needed
1 cup red wine (optional)
2 cloves garlic minced
1 teaspoon rosemary
1 teaspoon thyme
1 bay leaf
Directions:
Directions:
Preheat oven to 300°F.
Season roast with salt and pepper.
In a large dutch oven, heat 2 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and bake 2 hours.
Serve with juices (or make gravy if desired).Add potatoes, carrots, gravy and celery, and bake an additional 2 hours (for a 4lb roast) or until the roast and potatoes are fork-tender.
Gently pull beef into large pieces with a fork or slice into thick pieces.
 

Gravy
Ingredients:  
Ingredients:  
4 TBS All purpose flour
4 TBS Canola oil or similar
1 can Mushroom soup (optional)
1 tsp Paprika
2 cup beef stock
Directions:
Directions:
Combine 4 tablespoons flour with 4 tablespoons oil until smooth. Brown the flour to make roux. Add broth to roux and whisk in mixture a little bit at a time until thickened to right consistency. Add Mushroom soup if using to gravy. Add extra broth if needed.
Season with paprika salt & black pepper to taste.
Personal Notes:
Personal Notes:
Cook a 3lb roast for 3-3.5 hrs
Cook a 4lb roast for 3.5-4 hrs
Cook a 5lb roast for 4.5-5 hrs

 

 

 

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