When I was growing up my parents would make pot roast every now and again, but mostly on Sundays. It was an economical and convenient meal as the ingredients were inexpensive and everything was in one pot! I remember that our house would always smell wonderful when there was a pot roast in the oven. Well, it is still, to this day, an economical meal to make for a family, and yes, your home will be filled with the lovely aroma of braising meat and vegetables. Enjoy!
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Prep-time is about 35 minutes, plus about 10 minutes to make the gravy
Cook-time is about 3 ½ hours
300 degree oven
You will need:
5 quart or larger Dutch oven
Wooden spoon or spatula
Platter large enough to accommodate the roast
Sharp knife to slice the roast
Medium size non-stick pan
Large mixing bowl
Note-This meal is not an exact science! The largest Chuck roast I could find at the market was just under three pounds. If you use a larger cut of Chuck roast, just add a bit more of everything to the pot and use a larger Dutch oven. Heck, add other vegetables and herbs if you like!
1 ½-2 tablespoons canola oil
2 ½ -3 pound chuck roast
Salt and pepper
2 cups carrots, ends removed, peeled, chopped into 1 inch pieces,( about 6 carrots, approximately 2 cups)
¾ pound pearl or boiler onions, cut in half, skins removed
8 cloves of garlic, skins removed, smashed and coarsely chopped
1 bay leaf
1-2 teaspoons dried thyme
¾ cup of tomato sauce
3 cups chicken broth
2 tablespoons butter
1 tablespoon corn starch
Pat entire surface of Chuck roast with clean paper towels to remove any moisture. Sprinkle the roast with salt and pepper on all sides.
Whisk together the tomato sauce and chicken broth, set aside.
Put the canola oil in the Dutch oven and turn heat to medium. Use the tongs to put roast in the Dutch oven, brown on all sides (use the tongs to turn the roast). When the roast is browned all over, remove it from the pot, put it on the platter and let rest while you cook the vegetables.
Leave heat set at medium and put carrots, onions and garlic in the Dutch oven, toss with the oil. Sprinkle with thyme and three pinches of salt, stir to incorporate. Cook vegetables, stirring often for 5 minutes. Taste and adjust salt if necessary.
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Place roast on top of the vegetables and pour the tomato sauce mixture over the roast and vegetables. Turn heat to medium-high and bring liquid to a boil. Turn off heat, put lid on the Dutch oven and place on middle rack of the pre-heated oven. Cook the roast for 3 ½ hours.
Remove Dutch oven and place on a heat safe surface. Carefully remove the lid. Remove the roast and place on a cutting board. Slice the roast across the gain.
Place strainer over mixing bowl and pour vegetables and liquid into the strainer (of course, use pot holders!). Put vegetables and sliced roast back into the Dutch oven and cover with the lid to keep warm. Re-strain broth if necessary to remove any vegetable chucks.
Put butter in the sauce pan and turn heat to medium to melt the butter. When butter is melted add the corn starch and whisk until a paste forms. Add the warm broth, a cup at a time, whisking to incorporate. Stir until gravy is thickened and heated through.
Serve the roast and vegetables topped with the gravy.
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