Sunday Oven Pot Roast
|1 2.5-lb2-1/2- to 3-lb. boneless beef chuck pot roast; (up to 3-lb)|
|Salt and pepper|
|2 tablespoonOlive oil or cooking oil|
|1 can (14 oz)Beef broth|
|1 Large onion; chopped|
|2 Celery stalks; cut into 2-inch lengths|
|5 cupsAssorted vegetables; peeled Yukon gold potatoes cut into 2-inch thick chunks|
|5 cupsAssorted vegetables; whole shallots|
|5 cupsAssorted vegetables; garlic bulbes, halved horizontally|
|5 cupsAssorted vegetables; medium carrots, peeled and cut into 1 1/2 inch pieces|
|1/4 cupCold water|
|3 tablespoonAll purpose flour|
Sunday Oven Pot Roast Preparation
1. Preheat oven to 325 degrees F. Trim fat from meat. Sprinkle meat with salt and pepper. In a roasting pan or large Dutch oven brown roast on all sides in hot oil over medium heat. Carefully drain fat from pan; discard. Add beef broth, onion, and celery to pan.
2. Roast, covered, for 1-1/4 hours. Remove celery with slotted spoon; discard. Add desired vegetables around roast. Roast, uncovered, for 50 to 60 minutes more or until meat and vegetables are tender, spooning juices twice during roasting.
3. Using a slotted spoon, remove meat and vegetables to platter. For gravy, measure pan juices; skim off any fat. Discard enough pan juice or add enough water to equal 1-1/2 cups. In a saucepan whisk together the cold water and flour until well combined; add the 1-1/2 cups pan juices. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season with salt and pepper. Pass gravy with meat and vegetables. Makes 6 to 8 servings.
Slow Cooker instructions: Place vegetables in a 5- to 6-quart slow cooker. Trim fat from meat. Sprinkle with salt and pepper. Cut roast to fit, if necessary; place on top of vegetables. Omit cooking oil. Add beef broth to cooker. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours. Remove meat and vegetables from cooker; cover to keep warm. Using 1-1/2 cups of the cooking juices, prepare gravy as directed in Step 3. Season to taste with salt and pepper. Pass gravy.
Prep: 30 minutes
Roast: 2 hours 5 minutes
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Sunday Oven Pot Roast Reviews
Prep: 30 minutes Roast: 2 hours 5 minutes [I posted this recipe.]
4 years, 4 months, 1 weeks, 6 days, 7 hours, 12 minutes ago
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven