Easy Pot Roast Recipe
This is a basic beef pot roast. Great for the whole family.
Ingredients:
1 Beef Chuck or Rump Roast (3 to 5 lbs.) - Neatly tied if boneless
Salt and Ground Black Pepper for taste
2 to 3 Tbsp. Vegetable Oil, rendered beef fat, or lard
2 Cups Onions, finely chopped
1/2 Cup Celery, finely chopped
1/2 Cup Carrots, finely chopped
1 Cup Beef or Chicken Stock, Dry Red Wine, or Water
1 Bay Leaf
1 1/2 tsp. fresh Thyme, or 1/2 tsp. dried
1 Tbsp. All-Purpose Flour
1 Tbsp. Butter, softened
Directions:
Season beef chuck with salt and ground black pepper for taste. Heat in a heavy Dutch oven with a tight-fitting lid over medium-high heat in vegetable oil, rendered beef fat, or lard.
Add the roast and brown on all sides, about 15 to 20 minutes. Maintain the heat so that the meat sizzles but does not burn. Remove the meat to a plate. Pour off all but 2 Tbsp. of fat from the pan and heat over medium-high heat. Adding the onions, celery, and carrots.
Cook the vegetables, stirring occasionally, just until they begin to color, about 5 minutes. Then add the beef or chicken stock and bring to a boil. Add the bay leaf and thyme.
Return the roast to the pan and cover. Reduce the heat to its lowest setting. Cook the roast slowly so that the liquid just barely simmers. Turn the roast every 30 minutes or so. Flat roasts will take 1 1/2 to 2 1/2 hours to cook; round or oblong roasts may take as long as 4 hours. Make Sure there is always some liquid in the pot and add more as needed.
When the meat is tender, remove the roast to a platter and cover with aluminum foil to keep warm. Skim off any fat from the surface of the liquid. Strain the liquid. To thicken the sauce slightly, bring the liquid to a boil. For each cup liquid, stir together and whisk in flour and butter. Simmer, stirring constantly, until thickened.
And Enjoy!
Yields: 6 to 10 servings
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