Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lb. beef roast
1 small bag new potatoes
1 small bag carrots
1 small bag celery
1 small bag pearl onions
salt
freshly ground black pepper
1 cup beef broth or stock
1 cup red wine
2 tbsp. Wondra flour
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Directions: |
Directions:Preheat oven to 325 degrees. Season roast all over with salt and pepper. If you prefer to sear your roast: heat 2 tbsp. vegetable oil in large skillet or Dutch oven over medium-high heat, sear roast on each side until brown crust develops, approximately two minutes per side, remove roast to plate and let rest while you prep the vegetables. Wash and dry potatoes and place in roasting pan or Dutch oven. Peel carrots, slice into 2-inch pieces, and place in pan. Wash and dry celery, slice into 2-inch pieces, and place in pan. Peel onions and place in pan. Pour broth or stock and wine into pan. Stir vegetables to evenly distribute. Place roast on top on vegetables. Cover with foil. Roast for 2 1/2 hours, reducing heat to 250 degrees after the first hour. Remove roast onto carving board, tent with foil, and let rest while you make the pan gravy. Remove vegetables to serving platter and cover with foil to keep warm. Place roasting pan or Dutch oven over two burners on medium heat. Spoon off fat. Sprinkle Wondra flour over remaining liquid. Bring to a simmer. Whisk for 5 minutes until thickened to desired consistency. Carve the roast and place on the platter with the vegetables. Serve with the gravy on the side. |
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Notes: |
Personal
Notes: You don't need a knife to eat this fork-tender pot roast. Serve this pot roast with a nice crusty loaf of bread to sop up all the sauce. You can sear the roast before roasting if you wish, but it is not necessary. This pot roast works very well in a crockpot, so it's perfect for a weeknight meal. To do so, season roast, sear your roast if you prefer, place vegetables in the crockpot, pour broth or stock and wine into crockpot, put the roast on top, and cook on low for 6-8 hours.
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