This classic American pot roast is the definition of comfort food. A beef chuck roast is browned to lock in flavor, then slowly braised with aromatic vegetables and rich beef stock until it yields effortlessly to a fork. The long, slow cooking process transforms the meat into tender, juicy slices that are perfect for slicing or pulling. The resulting gravy is thick, savory, and packed with the essence of caramelized onions, carrots, and celery. Ideal for Sunday dinners, holiday gatherings, or any chilly evening when you crave something hearty and home-cooked. It’s a simple yet elegant dish that brings warmth and satisfaction to the table, using ingredients you likely already have in your pantry. Serve with crusty bread to soak up every drop of the delicious sauce.
Kathy Pitts Pot Roast
Description
This classic American pot roast is the definition of comfort food. A beef chuck roast is browned to lock in flavor, then slowly braised with aromatic vegetables and rich beef stock until it yields effortlessly to a fork. The long, slow cooking process transforms the meat into tender, juicy slices that are perfect for slicing or pulling. The resulting gravy is thick, savory, and packed with the essence of caramelized onions, carrots, and celery. Ideal for Sunday dinners, holiday gatherings, or any chilly evening when you crave something hearty and home-cooked. It&# 226;ÂÂs a simple yet elegant dish that brings warmth and satisfaction to the table, using ingredients you likely already have in your pantry. Serve with crusty bread to soak up every drop of the delicious sauce.Ingredients
Directions
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Preheat oven to 325ðF (165ðC).
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Pat the beef roast dry with paper towels. Season generously with salt, black pepper, and optional herbs or garlic salt.
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Heat oil or fat in a large Dutch oven or heavy-bottomed pot over medium-high heat until hot but not smoking.
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Brown the roast on all sides until a nice crust forms. Do not rush this step. Remove roast and set aside.
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In the same pot, add chopped onion, celery, and diced carrots. Cook, stirring frequently, until vegetables are browned.
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Drain excess fat from the pot, leaving the browned vegetables. Spread vegetables evenly to create a bed for the roast.
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Return the roast to the pot, resting on top of the vegetables.
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Pour in beef stock and optional red wine. The liquid should come about 1/4 inch up the side of the beef. Do not submerge completely.
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Cover the pot tightly. Place in the preheated oven and braise for 2 to 2.5 hours.
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After 1 hour, add whole peeled carrots and potato halves, tucking them into the liquid around the roast.
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Check occasionally, turning the meat if desired, and add more liquid if it evaporates too much.
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The roast is done when a fork inserts easily into the meat.
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Remove roast and vegetables to a serving platter. Keep warm.
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Strain the cooking liquid into a bowl, pressing on solids to extract juices. Discard solids.
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Skim fat from the surface of the strained liquid. Reserve 4 tablespoons of fat and return to the clean pot.
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Whisk 4 tablespoons of flour into the reserved fat in the pot. Cook, stirring constantly, until the mixture turns a peanut-butter brown color.
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Slowly whisk the strained cooking liquid back into the flour-fat mixture. Add more liquid if needed to achieve desired consistency.
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Simmer gravy briefly until smooth and thickened. Season with salt and pepper to taste.
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Slice the pot roast thinly. Serve with vegetables and gravy.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 8g40%
- Cholesterol 120mg40%
- Sodium 600mg25%
- Total Carbohydrate 25g9%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 40g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, choose a well-marbled chuck roast. The fat renders down during cooking, keeping the meat moist and flavorful.
If you prefer a stovetop method, you can simmer the covered pot over very low heat instead of using the oven. Monitor closely to prevent boiling.
Substitute beef stock with chicken stock or vegetable broth for a lighter flavor, though beef provides the richest taste.
Add other root vegetables like parsnips, turnips, or potatoes during the last hour of cooking.
Leftover pot roast freezes well. Store meat and gravy separately for best texture upon reheating.
If the gravy is too thick, whisk in additional broth or water. If too thin, simmer longer or add a slurry of cornstarch and water.
