Classic Pot Roast

This is a dinner for meat and potato lovers.
Tender, flavorful beef roast with lots of good gravy
for the mashed potatoes. 
The pot roast is browned and then slowly braised
 for hours making it fork tender.
 Pat the meat dry with a paper towel.
This is very important for the browning process.
 Seasonings and cut up vegetables add
 depth of flavor.
 Use a pan that is just large enough to hold the
meat and liquid. One that has a nice tight fitting
 lid. Brown the roast well, about 5 minutes on each
side then remove to a platter.
 Roughly chop the vegetables.
Have the seasonings ready.
 Add the vegetables to the pot and saute
 for about five minutes
 until slightly softened. Then add the garlic
and saute for another minute. Sprinkle
on the seasonings.
 Add the broth to the pot. Stir to loosen up any
browned bits on the bottom.
Return the roast to the pot.
Cover tightly and roast for 3 hours.
I like to use a piece of foil to give it a good seal,
 and then add the top.
 Remove the roast to a platter while you make the gravy.
 Shake the flour and water in a jar and
add to the drippings in the pan.
 Bring to a boil whisking until thickened.
Taste and add more salt and pepper if needed.
 Serve the roast with mashed potatoes, a vegetable,
 and lots of gravy.
My pot is ready for another dinner. 
I love how my Le Creuset pat cleans so easily
with just a quick wash in hot soapy water.
Classic Pot Roast
chuck roast 3-4 lbs
1 T oil
1 onion, cut up
1 carrot, cut up
1 celery, cut up
2 cloves garlic, smashed
1 t salt
1/2 t pepper
1 t thyme
1 t sugar
2 C beef broth
to thicken the gravy
1 T flour
1 C water
Dry the meat and brown in hot oil on
both sides, about 8-10 minutes.
Remove to a platter. Add the cut up
 vegetables to the pan and saute until soft
and golden. Add the garlic and saute another
minute. Add the seasonings and the broth 
(I use 2C water and 1 bullion cube). Bring to
a boil stirring to loosen up any browned bits 
on the bottom of the pan. Remove from heat.
 Return the meat to the pan and spoon some 
of the liquid over the meat. Liquid should 
just about cover the meat. Cover the pan 
with the lid and bake for about 3-4 hours
 @300º. Flip meat after 1-1/2 hours. 
Remove the meat to a platter and slice into
serving pieces. Shake the flour and water
 in a jar; add to the pot liquid and bring to
 a boil, stirring constantly to thicken the gravy.
 Return the meat to the pot, or pour the gravy
 over the meat on the platter, saving some for 
a gravy boat. Serve with mashed potatoes
 and a vegetable. 


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