Pot Roast

The hubbs does not usually like pot roasts. I guess it is because they are usually blah tasting and his quote is “it just doesn’t do anything for me”. Well he can not say that anymore. I made this pot roast for the second time this past weekend and once again his response was “MMMMMM, this is so good”. Now I had orginially made this based on The Pioneer Woman’s recipe the perfect pot roast, but as usual added my own touch.

http://thepioneerwoman.com/cooking/2011/09/2008_the_year_of_the_pot_roast/

Ingredients

  • 3-4 pound chuck roast (mine was about 3.5 pounds)
  • 1 large onion wedged, or couple smaller ones
  • baby carrots or large carrots washed and chunk-ed (just depends on how much you really want)
  • 1 tsp dry thyme (can use fresh but I only have dry)
  • S&P (for the roast)
  • 2 cans of beef broth
  • 2 Tbsp Olive oil (or canola is fine too)
  • 1 package brown gravy mix

Preheat oven 275 degrees.

Now heat your dutch oven (or oven proof roasting pot) to med-high heat, add in 1 Tbsp oil and your onions and carrots. let them cook about 5 minutes stirring frequently, the purpose here is to not only get brown goodness on bottom of your pot but to give the veggies a roasted flavor by browning them in spots too.

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Remove all veggies from pot, then add in remaining oil. Salt and pepper your chuck roast on both sides well (this is the only salt and pepper that will be in this dish as the brown gravy mix has salt and seasonings in it). Sear your roast on both sides, I believe I seared mine about 2 minutes per side.

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Next add the veggies back in, add in your broth, and thyme, mix together. Cover and put in your preheated oven. Let roast for 4-6 hours.

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Adding in the packet of brown gravy mix is the trick here. It gives it the thick gravy my family likes and has great flavor. I know it is high in sodium, but that is why I didn’t add any salt except to sear the meat.P1040927

After about 4 hours check to see if meat is falling apart, if not cover and put back in at least another hour. Add water if you think looking dry. Once meat is falling apart, take out of oven, place pot on stove top, and take out meat (you will be shredding it). This is when you turn on your stove top to medium, and add in your brown gravy mix. If you think there isn’t enough liquid add some water, cook till gravy starts to thicken, add meat back in. Turn heat to low, cover and let simmer 10 minutes.

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I have to go through and pick out any remaining grissel or fat, since the hubbs is particularly sensitive to eating it, big baby! There really shouldn’t be too much, it cooks away to flavor.P1040930P1040931P1040932

Options: adding in celery and garlic. I wouldn’t put in potatoes, because of the gravy mix, but do as you please. I served this with mashed potatoes, side salad. Would be good over rice too!

Enjoy!

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1 Comment (+add yours?)

  1. crankycaregiver
    Mar 19, 2013 @ 20:07:54

    Luckily my SO loves pot roasts..will this recipe work in a slow cooker (my main pot in the house?) If not, I’ll be happy to go out and get a dutch oven because this looks so delish!

    Reply

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