POT ROAST, Perfect every time

pot-roast

     Sometimes you just have to have tender, falling apart roast beef with vegetables and lots of savory gravy.  Here is my perfect no-fail one-pot recipe including gravy.

 

INGREDIENTS:

3-4 lb chuck roast

2 medium onions

4-5 whole garlic cloves

1 can beef broth (divided)

1 cup Cabernet Sauvignon

8 whole carrots, peeled and cut

1 or 2 ribs of celery

4 -6 potatoes, quartered

2 sprigs fresh rosemary (or ½ tsp dried)

2 sprigs fresh thyme (or ½ tsp dried)

1 bay leaf

Salt and pepper

Olive oil

 

PREPARATION:

In heavy Dutch oven (I use cast iron), preheat pan over medium heat.  Drizzle bottom of pan with olive oil.  Salt, pepper, and sprinkle dried rosemary and thyme on one side of beef.  Place meat in pan, seasoning side down.  While that side is browning, season top of roast.  You want it good and crusty.  If the roast is good and thick, I’ll sear the edges, too.  While second side is browning, cut one of the onions in quarters and toss it in.  Add the garlic cloves and continue until meat is browned.

Push meat to one side of the pan or remove from pan.  Add wine and scrape the blackened bits off the bottom of the pan.  Add ½ can beef broth and replace the meat.  Add bay leaf.  Peel celery and break into thirds.  Add to pot.  Bring to a boil and turn heat off.  Peel and quarter second onion and lay on top of beef.  Cover meat and put in preheated 350 ° F oven.  Let cook for about 30 minutes, then turn heat down to 325° F.

Peel carrots and add them to the liquid, next to the meat. I never peel the potatoes, I wash them well and cut any spots out.  I usually quarter them and toss them in the juice with the carrots.  Every hour or so I’ll scrape all the browned bits that gather on the side of pan back into the juice.  This creates a richer more savory gravy.  I also baste the meat and veggies after scraping the pan.

A 3 lb roast should take about 2 ½ – 3 hours, depending on how well you seared it.  A 4 lb roast will take 3 ½ – 4 hours.  When the meat is falling apart and the vegetables are tender, remove everything from the pot and keep warm in a bowl covered with foil.  Take the other half can of beef broth and mix in ½ cup of flour.  Add a few dashes of salt, pepper, onion and garlic powder. Add that to the liquid in the pot and turn the heat up to medium high.  Mix well as it begins to boil, and turn the heat down until it’s simmering.  When gravy is thick, it’s time to eat!!

NOTE:  I’m usually too lazy or have something else going on and don’t remove the meat and vegetables before adding flour.  Just make sure you get it mixed in evenly.  I’ll do this about the last 45 minutes of cooking the roast.

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By Tika for CHEW WANNA EAT? © 2016

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pot-roast

 

 

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