A pot roast is a beef roast that is generally a tougher cut. Cooking at a low temperature for a long time breaks down the tough connective tissues
resulting in deliciously tender beef with a flavorful gravy.
The meat is seared, surrounded by carrots, onions, and a savory combination of herbs and spices and baked until melt in your mouth tender.
Ingredients:
▢ 1 tablespoon olive oil
▢ 2 and a half pound chuck roast
▢ 1 large onion chopped, or two small onions
▢ 1 cup baby carrots
▢ 2 stalks celery cut into 1½" pieces
▢ 1 28oz can of stewed tomatoes, undrained
▢ 2 cups beef broth or as needed
▢ 4 cloves garlic coarsely chopped
▢ 1 tsp Old Bay seasoning
Directions:
Instructions
Season roast with salt and pepper.
Do your cutting: chop the onions, garlic, and the celery set aside.
In a large skillet, cook up some bacon for the tomato/ cucumber salad. Remove the bacon to a paper towel and sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
Set aside.
Add onions to skillet and sprinkle with the tsp of Old Bay seasonings. Stir and cook until starting to turn translucent.
Spray the Dutch Oven and place the onions on the bottom. Lay the roast on the onions. (trim if necessary to fit). Pour the stewed tomatoes on top and add the beef stock. Bring to a simmer then place covered in oven for 2 and a half hours.
Carefully remove the pot and add carrots and celery. Bake covered for an additional hour.
Everything should be fork tender at this point.
Using a slotted spoon remove the vegetables to a serving dish and the roast to a platter, cover with foil and let sit for 20 mins.
Make a slurry of corn starch and beef stock. Stir until smooth.
With the dutch oven on a stove top burner, heat and slowly add the slurry by the tablespoons. Stir as it becomes the thickness you want.
Gently slice beef into thick pieces. Serve with gravy over the meat.
Season with salt & pepper to taste.
Serve with mashed potatoes
Calories: 579, Carbohydrates: 22g, Protein: 47g, Fat: 31g, Saturated Fat: 12g, Cholesterol: 156mg, Sodium: 377mg, Potassium: 1491mg, Fiber: 3g, Sugar: 4g,
A hearty pot roast to warm the coldest chest on these wintry days.
Sending a tray to my neighbor:
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