Tag Archives: beef

Pot Roast

13 Jan

Pot Roast

Welcome!  For my first post ever, I’m featuring a yummy pot roast recipe.  Pot roast makes for a great dinner and is easy and quick to prepare.  Pot roast is usually made using a boneless chuck roast, which makes this dish quite flavorful.   The slow cooking of the roast brings out the flavor of the meat and makes the meat extremely tender.  While some people cook pot roast using a slow cooker or on a stove on low heat, I prefer cooking my pot roast in the oven.  I was excited that I was finally able to use the much-coveted Le Creuset dutch oven that I got for Christmas!

INGREDIENTS

  • 2 lb. boneless chuck roast
  • 2 lb. bag russet potatoes, peeled and cut into halves
  • 1 bag baby carrots
  • 3 boiling onions (whole)
  • 4 stalks celery, sliced
  • 1 pkg. Lawry’s Au Jus gravy mix
  • Salt, pepper and garlic powder to taste
  • 2 tbsp. worcestershire sauce
  • 2 tbsp. hot sauce (I like Frank’s hot sauce)
  • 2 tbsp. minced onion
  • 1 tbsp. olive oil or cooking oil

DIRECTIONS

1.  In a small saucepan, add au jus mix to water (follow instructions on the back of package).

2.  Season chuck roast with salt, pepper and garlic powder.  Heat 1 tbsp. of oil in an oven-proof pot with cover (a dutch oven works great) on high heat.  Sear chuck roast in pot until brown, a few minutes on each side.  Then, add the au jus, minced onion, worcestershire sauce and hot sauce.  Cover pot and put into 325F oven for 2  1/2 hours, or until meat is tender. 

3.  About one hour before meat is ready, take the pot out of oven and add the carrots and celery.  Return to oven.  About 1/2 hour before the meat is ready, add the potatoes and boiling onions and then return to oven.  Cook until tender.  Always cook covered.

4.  After removing pot from oven, separate the cooked potatoes, carrots and celery.  The roast should be so tender, that it pulls apart easily using a fork or steak knife.  Voila!  Sauce generously and serve with pasta and a nice glass of red wine if desired. Enjoy!