Mom's Tender Pot Roast Recipe
https://easyhomemaderecipes.caMom's Pot Roast with gravy is perfect for Sunday Dinner's with the family. After all, who can resist chuck roast with mashed potatoes, vegetables and gravy. What better way to spend time with your family than over a savory and comforting meal like a tender Pot Roast recipe.Try these other recipes that are fit for large crowds like my Tender Cabbage Rolls recipe, Sicilian Baked Lolli or Cavatelli, Three Meat Cannelloni or my recipe for Beef Involtini.
Ingredients
- 3 lbs beef chuck roast or blade roast
- salt and pepper
- 2 tbsp olive oil
- 1 clove garlic
- ¾ cups red wine
- 1 medium onion
- 3 medium carrots
- 2 sprigs rosemary
- 1 sprigs thyme
- 3 cups beef broth
- 1 tsp cornstarch for gravy - optional
Instructions
Stove Top Instructions:
- Season your roast beef with salt and pepper. Sear all the sides of the roast in a large pot, with oil and garlic.3 lbs beef chuck roast, salt and pepper, 2 tbsp olive oil, 1 clove garlic
- Remove the roast from the pot and transfer to a plate.
- De-glaze the pot with red wine and scrape the bottom of the pot until the liquid reduces to a syrup consistency.¾ cups red wine
- Add the herbs to the pot and let cook until fragrant. Add the onions, carrots and the post roast back into the pot.3 medium carrots, 2 sprigs rosemary, 1 sprigs thyme, 1 medium onion
- Add beef broth and bring to a gentle boil. Reduce heat and let the roast simmer on low heat for 3 to 4 hours or until tender.3 cups beef broth
- Rotate the roast every half hour to ensure that both sides cook evenly.
- Once cooked, remove from stovetop and place on a cutting board, let stand for 10 minutes. Then slice.
Oven Instructions:
- Preheat your oven to 350 F. Season your roast with salt and pepper and sear in a pan with olive oil and garlic.
- Remove the roast from the pot and transfer to a dutch oven.
- De-glaze the pot with red wine or vinegar and scrape the bottom of the pot until the liquid reduces to a syrup consistency.
- Add the herbs to the pot and let cook until fragrant. Add the onions, carrots and cook for about 1 to 2 minutes. Transfer the carrots and herb mixture to the dutch oven and pour over the roast. Add beef broth to the dutch oven.
- Transfer the dutch oven to the oven and cover. Cook for 2 hours or until tender.
- Rotate the roast every half hour to ensure that both sides cook evenly. Uncover for last 15 minutes.
- Once cooked, remove from oven and place on a cutting board, let stand for 10 minutes. Then slice.
Making the Gravy for Pot Roast
- Collect one to two cups of the pot roast juices and skim to remove the fatty liquid. Make a slurry of 1 tsp of corn starch and 3 tsp of water and add to the liquid. Then heat it up to a boil on the stove top until it thickens, stirring constantly.
Notes
Top Tips
If you don't want to use the roast juices or for some reason you don't have any, you can also use beef bouillon or beef stock. Make the bouillon as per the instructions and add the starch, then bring to a boil to thicken the gravy. Skimming fat can be challenging. Here are two techniques I learned. Option 1, collect 1 to 2 cups of roast juices and place in the freezer for about 45 minutes. Remove from freezer and skim off the fat, then warm up the liquid and prepare your gravy as usual. Option 2, place ice in a small ladle and move the ladle over the surface of the roast liquid. It should harden and collect on the bottom of the ladle which you can discard in the green bin.Nutrition
Serving: 1Calories: 486kcalCarbohydrates: 5gProtein: 45gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 156mgSodium: 655mgPotassium: 957mgFiber: 1gSugar: 2gVitamin A: 5134IUVitamin C: 4mgCalcium: 64mgIron: 5mg
Tried this recipe?Let us know how it was!
