Pot Roast

This classic pot roast is the ultimate comfort food for cold evenings. A hearty chuck roast is seasoned and browned, then slow-simmered until it falls apart at the touch. The meat cooks alongside tender carrots, potatoes, and onions, absorbing the rich flavors of garlic and herbs. The result is a deeply savory dish with a natural, unthickened gravy that is perfect for soaking up with crusty bread. It&# 226;ÂÂs an easy, one-pot meal that requires minimal hands-on time, making it ideal for busy weeknights or casual family gatherings. Serve it straight from the Dutch oven for a rustic, home-style dining experience that warms the soul.

Cooking Method: Baking, Roasting, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 1140.8

Dietary: Vegan, Vegetarian

Description

This classic pot roast is the ultimate comfort food for cold evenings. A hearty chuck roast is seasoned and browned, then slow-simmered until it falls apart at the touch. The meat cooks alongside tender carrots, potatoes, and onions, absorbing the rich flavors of garlic and herbs. The result is a deeply savory dish with a natural, unthickened gravy that is perfect for soaking up with crusty bread. It&# 226;ÂÂs an easy, one-pot meal that requires minimal hands-on time, making it ideal for busy weeknights or casual family gatherings. Serve it straight from the Dutch oven for a rustic, home-style dining experience that warms the soul.

Ingredients

3 lbs Chuck or rump roast 5 Carrots, peeled and cut into
1 teaspoons Garlic powder -2"
1 teaspoons Seasoned salt Lengths
1 teaspoons Pepper 3 lg (or 4 med.) russet potatoes,
3 tablespoons Vegetable oil -peeled
2 cups Water, plus some for gravy And quartered
1 lg Onion, peeled and cut into
1/2 cups Self-rising flour

Directions

1
Preheat oven to 325ÃÂ°F (165ÃÂ°C).
2
Pat the roast dry and rub generously with garlic powder, seasoned salt, and pepper.
3
Heat vegetable oil in a large Dutch oven over medium-high heat.
4
Brown the roast on all sides until golden brown, about 4-5 minutes per side.
5
Remove roast from pot and set aside.
6
Add onion wedges to the pot and sautÃÂ© for 2 minutes.
7
Return roast to the pot and pour in 2 cups of water.
8
Cover tightly and transfer to the oven. Roast for 1.5 to 2 hours until meat is tender.
9
Remove pot from oven. Add carrots and potatoes around the roast.
10
Cover tightly and return to oven for 30-45 minutes until vegetables are fork-tender.
11
Transfer roast and vegetables to a serving platter and keep warm.
12
Strain cooking liquid into a measuring cup. Skim excess fat if desired.
13
Return liquid to pot and simmer to reduce into a gravy, adding water if needed.
14
Serve roast and vegetables with the warm gravy.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1140.8kcal

% Daily Value *
Total Fat 15.1g24%
Saturated Fat 2.3g12%
Cholesterol 0.0mg0%
Sodium 6504.2mg272%
Total Carbohydrate 5.4g2%
Dietary Fiber 1.3g6%
Sugars 1.6g
Protein 0.9g2%

* 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

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve the next day.

For a thicker gravy, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir into the simmering liquid until desired consistency is reached.

Ensure your Dutch oven has a tight-fitting lid to trap steam, which helps tenderize the meat.

Keywords: pot roast, beef, chuck roast, comfort food, slow cooked, dinner, family meal, root vegetables, carrots, potatoes, onions, gravy, dutch oven, american cuisine, easy dinner, weeknight meal, tender beef, browning, simmering, savory

Read it online: https://www.chefs-mate.com/recipe/pot-roast-3/