Thursday, October 22, 2009

Mmmmm...Pot Roast!

Just in time for fall! I love making pot roast. It takes very little energy since the oven does all the work and it tastes like you have been slaving all day long. It is also a great opportunity to include extra veggies in your family's diet since they taste extra yummy covered in a simply pan gravy! This recipe is adapted from one that Emeril makes(so you know it is good!) and we love it so much that I don't deviate from the program....EVER! The best part about it is the simplicity of it and you can be as versatile as you like with the veggies you include, although we find that root vegetables are the most popular in our home. So if you like meat that is so tender it simply falls apart and melts in your mouth, simply mouthwatering gravy and perfectly roasted seasonal veggies then this is the recipe for you. It is perfect for Sunday dinner or any time you want a big plate of love!


1 4-5lb. chuck roast
2 Tbs. olive oil
1 large onion, thinly sliced
3-4 large carrots, cut into 2" chunks
1-2 lbs. of potatoes or other root veggies, cut into 2"chunks
2 stalks of celery, 2"s chunks
1 bay leaf
1 14.5oz. can of tomatoes(diced, whole with juice, or crushed)
1 bottle of beer(seriously, don't skip it, the alcohol cooks out)
1 14.5 oz can beef broth, separated
2 Tbs. all purpose flour
4-5 large cloves garlic, cracked and peeled
Sea salt and pepper

Preheat oven to 500 degrees.
In a heavy saute pan, heat olive oil to nearly smoking. Meanwhile, generously salt and pepper the outside of your roast. Add to hot pan and brown well on all sides to lock in the flavor and moisture. Put roast into large roasting pan and place veggies and garlic all around the roast. Pour in 1 Cup of the broth(reserve the rest for gravy), the tomatoes,beer and bay leaf. Cover and put into the oven at 500 for 30 minutes. Then turn the heat down and cook for another 21/2-3 hours depending on size. Roast should be easy to shred when it is done.

Remove the meat from the pan and let it rest. Pour veggies and pan juices through a colander to pour juices into the same pan you browned the roast in. Set heat to medium high and bring to a simmer. Add in the remaining broth(and more if you want additional gravy) and sprinkle with the flour. Whisk until smooth and until thickened, about 3-5 minutes. Salt and pepper to taste. Serve roast with veggies and a portion of gravy. Mmmmm.....

Note: You can leave out the potatoes and serve over mashed potatoes, or our favorite, parmesan polenta for a little different take on it! Enjoy.

7 comments:

Lucy and Ethel said...

This sounds great!

I really need to make time to snoop around here - all over. You've always got such delicious stuff, and it sounds easy enough for those of us who might not mind if others do the cooking :)

Lucy

The Mommy Chef said...

LOL! Yes, pretty much everything is easy to make. I am a mom, not a miracle worker:)

Lynn said...

I love pot roast and this looks really good.

The Happy Housewife said...

I have never made a pot roast before, but they are sooo good! I might have to try your recipe!
Toni

Lola said...

This sounds delicious.

The Martin's said...

It was perfect! My grandmother even told me is was good...4 TIMES!

The Mommy Chef said...

Yay! So glad she liked it, I know how picky she can be. LOL