Wednesday, February 10, 2016

Classic Pot Roast

It's been so busy here lately!  The renovations on the house, Thanksgiving, Christmas, New Years, Mardi Gras, baseball practice, the list goes on and on.  Sometimes, when our worlds are at their craziest, we just need to slow down, sit down and enjoy.  This classic pot roast recipe is the perfect way to do that.  It slow cooks in the oven and you serve it from the same pot you cook it in.  Classic, rustic, unbelievably delicious!  Just what I needed.


2-3 lb chuck roast
1 onion, quartered
1 cup baby carrots
2 stalks celery, quartered
3 medium potatoes, quartered
2 sprigs of parlsey
1/2 cup beef broth (or water)
1 (15oz) can diced tomatoes
1 packet brown gravy mix
2 TBS vegetable oil

Cut the onions, potatoes and celery into quarters.  You want big pieces because they will be cooking for a long time.  If they are too small, they'll over cook and turn to mush.

A tip to keep potatoes from turning brown:  Once cut, put them in a big bowl of cold water until you're ready to use them.

Preheat the oven to 300 degrees.

In an oven-proof pot with a lid (I love a cast iron pot for this), heat oil over medium-high heat.

Season the roast with salt and pepper.

Brown the roast on both sides:  Let the pot get very very hot!  Place the roast in and don't touch it for 2 minutes.  If you keep moving it around, it won't get that great crust on it.  After two minutes, flip it over and let it sit there (untouched) for 2-3 minutes.  It may take a little longer on the second side.

See that great brown crust.  That imparts flavor.

Remove the roast to a plate and set it aside.

Next, we deglaze the pot:  That just means getting the brown bits off the bottom.  While it's hot, pour in about 1/2 cup beef broth (or water) and scrape up the bits with a spoon.

Once you've deglazed the pot, pour in the tomatoes and brown gravy mix.  I zip them in a blender together because my guys don't like chunks of tomatoes but that's not necessary.  You could just stir them together then pour the mixture into the pot.

Return the roast to the pot.

Place all of the vegetables around and on top of the roast.  Place the parsley sprigs on top.

Put the lid on and place in the oven.

Bake at 300 degrees for 2 1/2 - 3 hours (for a 2 - 3 lb roast).  Bigger roasts will take longer.

Remove the parsley stems.

Look how delicious this looks:

Just push the vegetables to the side so the meat can be seen in the middle.  You can serve it straight from the pot.

The meat is so tender you can pull it apart with a fork!

This classic recipe is so easy but it's pretty impressive.  Your family will be wowed by a bubbling pot of tender beef and flavorful veggies!  Just add some crusty bread to soak up the gravy and you'll be in comfort food heaven.  

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