This simple and delicious Pot roast meal has always been a favorite, passed on to me from my mom, and her mom. It never fails to satisfy, and works well with even an inexpensive roast, like the chuck. We also like it with a pork roast. Look for a bit of marbling in the meat for best flavor, but not too much. Not everyone enjoys those little fat morsels. I prefer regular Russet potatoes with this meal, but a nice alternative is the small red potato. I don't recommend the Yukon gold, only because they tend to get a bit too soft, and soak up too much liquid. The total cook time varies depending on the size of the roast, the size of your stock pot and how much water you have in it, etc. But generally, this is a slow-cook method, and I turn mine out in about three hours. The veggies get added in the last forty five minutes to an hour. If you cook them longer, they will get overcooked and mushy. Not good.
- A 2 1/2 to 4 lb Boneless beef chuck roast, or boneless pork roast. No need to buy the most expensive cut.
- One small bag of baby carrots
- About 6 Russet potatoes, cut in half
- One onion, quartered.
- Celery, if you like. I don't, so I won't add it.
- Spices of your choosing, especially powdered garlic, salt and pepper, to taste. No more than a teaspoon of any of them is needed at this time.
- 3 tablespoons, approx of either corn starch or flour stirred until dissolved into cold water. This is for thickening up a portion of the stock and meat fats for the gravy later.
- Serve this with a nice Burgundy, Guinness Draft, or a premium DARK soda pop... and a loaf of warm French bread- or those Popular refrigerated Crescents that you bake at home.
- SEARING THE MEAT. Tired of dried out roasts? Wonder why it happens? Stop putting the poor thing in the oven. If you follow this method, you will have meat that is falling-apart tender.
- I use butter. If you do, clarified is best. Just microwave 2 tbls of butter in a small pyrex bowl. The solids will sink to the bottom. Gently pour the pure liquid from the top into a medium -to-large stock pot. Don't go too big on the stock pot, or you will have more water than you need, thus diluting your meat juices too much.
- Heat fat-free cooking spray ( I have been known to use butter...) in pot until small bubbles appear, but not smoke.
- Put your roast in, and sear each side until lightly browned, including the sides of the roast. You may find a large serving fork or tongs handy for this step. Don't stab the meat, though.
- Add your spices to the meat now, but do not allow them to burn.
- Add more than enough water to the pot to completely cover your roast. You will need water to cook the veggies in later.
- Turn the heat up to medium high, and bring your amazing roast up to a slow rolling boil. This usually takes a while if you stand there and watch it, so don't do that. It should be about 15 minutes. Once up to a boil, reduce your heat to medium, and cover your pot with the lid.
- At this point, you can go ahead and prepare the veggies. Wash and cut the potatoes, open the carrot bag, cut up the onion.
- After about an hour, turn the heat down again, to about 3 , or medium-low.
- Let it simmer. I generally only need three hours from start to finish for this meal, but I have been known to go to four hours if the roast is especially large, or if I want to turn it down to low early. I would do this if there is a really good movie on T.V. or if I am visiting with guests. The great news is that it your roast won't taste overdone, it will only get more tender!
- When the roast is about 45 minutes from done: How do you know? It will be tender, but still offer a good amount of resistance to being pronged with a long fork.
- Add the potatoes, onion and carrot. Once these are tender, but not mushy, it's done. You will undoubtedly need to add more salt at this point, since the potatoes soak it up.
- The gravy: Don't drain the pot yet.Turn off the heat, and let the pot simmer down. Use a turkey baster and skim off some of the fats and broth, and put them into a small saute` pan. When I say some, it's because it's not exact. Just use your judgment. How much gravy do you want? You will need enough fat to carry the flavor. I have been known to add bacon fat to my gravy when I do the pork roast. I use that pure fat, and brown a couple of teaspoons of flour with it in a small pan, constantly stirring over medium- high heat. I then add liquid slowly, continually reducing, stirring, then adding a bit more water, until I get the consistency I want. The technique for beef gravy is much the same, only you need to account for a small amount of the watery broth which always seems to intrude upon the beef fat from the roast, unless you have perfect turkey-baster skimming technique. It's just easier to mix flour or cornstarch with water, and add that to your fat/water mix. Stir over medium to med.-high heat until thickened to your liking. Taste test, and add spice if need be. (A lot of people prefer instant gravy. That's fine. It won't ruin the amazing flavor of the roast!) * Another fat saver is to skip the gravy, and use a leaner cut of meat .
- . Add salt and/or other seasonings to taste. Enjoy! It's even better the next day or week, really, and also converts nicely to a soup or stew.
|Amount Per Serving||%DV|
|Serving Size 645g|
|Recipe makes 4 servings|
|Calories from Fat 558||48%|
|Total Fat 61.85g||77%|
|Saturated Fat 24.52g||98%|
|Trans Fat 0.0g|
|Total Carbs 64.99g||17%|
|Dietary Fiber 4.9g||16%|