Old Fashioned Pot Roast
Old Fashioned Pot Roast
3 Tablespoons olive oil, divided
Kosher Salt
3-5 pound chuck roast
2 onions, peeled and cut in half
8-10 carrots
pepper
2 cups beef stock
3-4 rosemary sprigs
2-3 thyme sprigs
Preheat oven to 275°.
Heat a large pot or Dutch Oven over medium high heat. Add 2 tablespoons olive oil, and let it get really hot. Generously salt and pepper the chuck roast on both sides and around the edges. Place the roast in the hot oil, allowing it to sear for about one minute per side. Remove to a platter. Add another tablespoon of olive oil to the hot pan; add onions and carrots. Cook for a few minutes until vegetables are browned on both sides. Removed to a plate.
With the burner on high, add the beef stock to the pan and whisk constantly to deglaze and loosen all the little bits from the bottom of the pan. Place the meat back into the pot. Place the onions (cut side up) and carrots in the pot on top of, and around, the meat. Make sure the beef stock comes about halfway up the sides of the meat. You may need to add another 1/2 cup or so. Place the rosemary and thyme into the juice to make sure the flavors distribute well.
Now, cover the pot and place in oven for 3 to 5 hours depending on the size of the roast: 3 pound roast = three hours; a 4 pound roast = four hours; 5 pound roast = five hours.
Do not disturb the roast during the cooking time. Leave the oven closed, and the lid on. When the cooking time is over, check to make sure the meat is done. A fork should go into the meat very easily, and the meat should be very tender. 
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5 STAR POT ROAST RECIPE / How to make an easy pot roast / Step by Step ❤
RACHEL COOKS WITH LOVE (All videos)
This as a delicious fall apart tender pot roast recipe, I cook it slow, and it is smothered in a heavenly gravy that is made with sweet carrots, onions, celery and perfect seasoning. I love to side my pot roast with mashed potatoes and homemade dinner rolls, it is a meal fit for a King. This hearty dinner recipe takes me back to my childhood when my mom often fixed it on weekends and it was one plate I licked clean. This pot roast recipe can be prepared with no effort at all, and it is a meal that is complete. Nothing beats a classic pot roast dinner, it is a perfect meal to serve when having company or just a special treat for the family...I always choose a nice big chuck roast, then season it well, prep it and before you know it you have a hearty delicious dinner ready to impress. Along with my seasoning, I like to add fresh rosemary, thyme, garlic and good chicken and beef stock and 1 good Tbsp of bacon grease for added flavor. My pot roast is ready to enjoy after about 3 hours, every minute is worth it.
INGREDIENTS ... 325° (3 hours)
3&1/2 LB. Chuck roast (NOT shoulder if possible) (look for the marbling)
kosher salt (as needed)
Pepper (fresh ground)
2 tsp onion powder
2 tsp garlic powder
1 C. plus 3-5 Tbsp All purpose flour
1-3 Tbsp vegetable oil
1 tbsp bacon grease
5 medium carrots (divided)
2 Medium large onions
3 celery ribs (divided)
3 large garlic cloves (mashed)
Rosemary (2 big sorigs)
Thyme (2 sprigs)
3 C. Chicken stock (you decide)
1 C. beef broth
1 Tbsp tomato paste
1 tsp red wine vinegar (optional)
1 C. crushed tomatoes
2 Bay leaves
1/2 tsp Kitchen bouquet (optional)
SIDES
Mashed potatoes
dinner rolls
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DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Old Fashioned Pot Roast
Nothing brings the family together at the table like a traditional old fashioned pot roast like this. Grab everything you need at your local Heinen's Grocery Store and get cooking.
INGREDIENTS:
For the Pot Roast:
3-pound boneless beef chuck roast
2 tablespoon of olive oil
2 sliced yellow onions
4 diced cloves of garlic
2 cups of sliced cremini mushrooms
2 tablespoons of flour
6 cups of beef stock
10 sprigs of fresh thyme
1 bay leaf
6 sliced carrots
3 sliced stalks of celery
2 peeled and sliced parsnips
Kosher salt and pepper to taste
For the Mashed Potatoes:
2 pounds of baby Yukon potatoes, skin on
2 tablespoons of olive oil
2 tablespoons of sour cream
2 tablespoons of unsalted butter
2 ounces of shredded Parmesan cheese
Kosher salt and pepper to taste
PREPARATION:
Pot Roast:
1. Season the chuck roast on all sides with salt and pepper and set aside.
2. Pour the olive oil in a hot large dutch oven pot on high heat and sear the beef on all sides until it is golden brown and set aside.
3. Add the onions, garlic and mushrooms to the pot and caramelize on high heat, about 12 to 15 minutes.
4. Sprinkle the flour onto the vegetables in mix together.
5. Next, add the beef back to the pot on top of the onions, garlic and mushrooms along with the beef stock, thyme, bay leaves and salt and pepper and simmer over low heat for 2 ½ hours.
6. Add the carrots, celery and parsnips to the dutch oven pot and simmer for 1 more hour before serving.
Potatoes:
1. Boil the Yukon potatoes in a large pot of boiling salted water until they are cooked through, about 12 to 15 minutes.
2. Strain the potatoes and return them back to the pot and using a hand masher mash them together along with the olive oil, sour cream, butter, cheese, salt and pepper until combined.
3. To Serve: Slice or shred apart the beef and serve alongside the simmered vegetables and mashed potatoes.
Optional: Use the gravy from the pot roast for the mashed potatoes
Old-Fashioned POT ROAST Recipe! Delicious Pot Roast for a CLASSIC Sunday Dinner!
This old-fashioned pot roast recipe comes from The Household Searchlight Recipe Book which is from 1937. This recipe calls for suet. You can substitute any kind of fat in case you can’t find suet. This recipe doesn’t call for any vegetables so we added carrots and parsnip to our. Potatoes, garlic, and onion would also be good in this!
3lbs rump, chuck, or shoulder beef roast
1/3 cup suet (we used bacon fat)
½ cup hot water (will probably have to add more as it cooks)
Salt
Pepper
Flour
Dust meat with flour, salt, and pepper. Melt suet in heavy kettle or dutch oven and sear the meat on all sides. Add the water (and any vegetables if using). Cover tightly with lid and cook slowly for about 4 hours or until meat is tender and cooked through. You will probably have to add more water throughout the cooking so keep an eye on it and check it often. 8 servings.
Music curtesy of Epidemic Sound:
Song: Ghost of the Hour
Artist: Mike Franklyn
Instant Pot Old Fashioned Pot Roast
Instant Pot Old-Fashioned Pot Roast with Gravy & Vegetables is the best pot roast I’ve ever made. This easy, one-pot dinner is a family favorite!
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Better Than Grandma's Old Fashioned Pot Roast
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Broken Reality Kevin MacLeod (incompetech.com)
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