Ready in 6 hours
This is so simple, melt-in-your-mouth delicous! Being able to de-fat the pot roast before serving the second day is a special bonus. No vegetables except onions are added to the pot roast so I serve with baked or roasted potatoes and steamed brocolli. The crisp green brocolli and crunchy potatoes make a wonderful contrast to the tender beef and gravy.
Season roast with salt and pepper. In large dutch oven or other heavy bottomed pan, over medium high heat the oil and brown all five sides of the roast for a full 5 five minutes.(25 minutes total), adding the sliced onions and garlic during the last five minutes. Pour the beef broth over the roast. Bring to a boil and then set to a low setting to barely a simmer, cover. Cook for 3 or 4 hours on low heat. Remove the roast from the broth and refrigerate seperately overnight. 2 or 3 hours before you want to serve remove from fridge and defat the broth. Slice the roast into 3/4 - 1" slices. Make the broth up to 2 cups (or more if you like more gravy) with water. Mix about 1/8 cup of the cold broth with either 2 tablespoons of cornstarch per 2 cups of broth or follow instructions on Bisto box. Mix back into broth and place in large dutch oven or heavy bottomed pan. Add boullion. Bring to boil stirring until thickened to your desired thickness. Lower to a low simmer and add meat back into broth. Cook of a very low simmer for 1 to 3 hours. Serve with oven roasted or baked potatoes and steamed brocolli or vegetable of your choice and if desired; horseradish sauce.
carolynviel 6y agoThe biggest keys for the success for this recipe is the browning, or crusting of the meat on all sides, the very low first simmer and the reheating of the slices, especially, makes it fork tender. Also, for the re-heating, it can sit on the low, low simmer for 1 to 3 hours, plus allowing you to prepare your vegetables clean up everything, relax, and then enjoy your meal! Bisto is an English gravy powder and can be found in many American supermarkets as well as specialty stores selling English products. [I posted this recipe.]