A dinner of tender pot roast with mashed potatoes and gravy is the epitome of comfort food for me. Even though I am normally not a huge fan of red meat, every once in a while I crave a well cooked pot roast! I make pot roast every other month or so, usually on a Sunday. This is the recipe and method that I have found creates the most tender and flavorful roast. It works in the crockpot too–but I think roasting in the oven at low heat in a heavy pot is better. I like to use Montreal Seasoning but plain salt and pepper work great too. Enjoy!!
- 1 whole (4 To 5 Pounds) Chuck Roast
- 2 Tablespoons Olive Oil
- 2 whole Onions
- 6 whole Carrots (Up To 8 Carrots)
- Salt/Pepper or Montreal Seasoning To taste
- 1 cup Beef Broth to deglaze
- 2 cups To 3 Cups Beef Stock
- 3 sprigs Fresh Thyme (opt)
- 3 sprigs Fresh Rosemary (opt)
- First you must choose a nicely marbled piece of meat. I personally like to use a chuck roast cut of meat for my pot roast dish. It will have a lot more flavor and a more tender texture than cuts that have no fat.. Generously sprinkle salt and pepper OR Montreal Seasoning (*this stuff is great!! I usually use it for all my roasts instead of plain salt and pepper) your chuck roast.
- Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
- Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
- Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
- If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme. *you can use dried herbs if you don't have fresh!!
- Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.It should be tender and fall apart easily!
- Take out the meat and vegetables and strain. I have a little separator to remove the fat/oi. I make gravy by adding a couple of tablespoons of cornstarch mixed with cold water to the juices. Bring this to a boil until slightly thickened. Serve roast with gravy over mashed potatoes. YUM!
Recipe Source: adapted from Pioneer Women Cooks