Pot Roast

A Family Favorite

This easy recipe for Pot Roast reminds me of when I was growing up, at least once a month on a late Sunday afternoon Mom cooked this wonderful dish. It was fantastic. Of course she taught me how to do this and I am going to share with you this yummy recipe.

The nice thing about this meal; you
cook the entire meal in one pot.
Super Simple.

Sunday Pot Roast with
Brown Gravy

1 (5 pound) bone-in chuck roast
Salt & Pepper
6 medium size russet potatoes
4 or 5 carrots
1 large yellow onion
olive oil
1 cup beef broth + 1/2 cup water
2 garlic cloves
2 tbs flour
1 1/2 cups water
1 tbs Kitchen Bouquet

Heat oven to 350 degrees.

Season meat generously with salt & pepper, both
sides. In a large dutch oven heat pan on stove top,
medium-high heat. Add about 2 tsps olive oil. Sear
both sides, about 5 minutes per side.

Peel carrots cut into 2 inches pieces. Peel
potatoes and onion, cut in quarters. Peel garlic,
leave whole.

After roast has browned, turn heat off. Add beef
broth, place vegetables around the roast, cover and
place in oven. Cook for about 1 1/2 hours.

Place roast on serving platter, place carrots and
potatoes around platter. Discard garlic. Place dutch
oven on stove top. Turn to medium-high heat. Add
the kitchen bouquet or browning seasoning product
of choice. Add about 1/2 cup water if needed.

Mix 1 1/2 cups water with 2 tbs flour, mix well.
When liquid on stove comes to boil, using a whisk,
add flour/water mixture until well blended. Reduce
heat to low, simmer for a few minutes until thick.
If you like a thicker gravy, blend 1 tbs flour with
1/4 cup water, mix well and whisk into gravy. Simmer
until thick. Add salt & pepper to taste. Strain gravy.

Slice roast, serve with carrots, potatoes and onions.
Pour gravy over roast and potatoes, enjoy!

Cook's Note: Boneless chuck roast works equally well as does a bottom rump roast. The potatoes are so tasty when cooked with the meat. Enjoy!

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