- 1 rolled boneless beef chuck roast (6 pounds)
- 2 tablespoons canola oil
- Salt and coarsely ground pepper
- 1 large onion, coarsely chopped
- 2 medium carrots, coarsely chopped
- 1 celery rib, coarsely chopped
- 2 cups water
- 1 can (14-1/2 ounces) beef broth
- 2 bay leaves
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1 teaspoon lemon juice
- 4 to 5 drops hot pepper sauce
- In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a large roasting pan; season with salt and pepper. Add the onion, carrots and celery.
- In a large saucepan, bring the water, broth and bay leaves to a boil. Pour over roast and vegetables. Cover and bake at 350° for 2-1/2 to 3 hours or until meat is tender, turning once.
- Remove roast to a serving platter and keep warm. For gravy, strain pan juices, reserving 2 cups. Discard vegetables and bay leaves.
- In a large saucepan over medium heat, melt butter; stir in flour until smooth. Gradually stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice and hot pepper sauce. Serve with roast. Yield: 14-16 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Best Pot Roast
"My family doesn't rate too many recipes as excellent, but this one made it to that category."
"Excellent gravy! - which is my main criterion for a pot roast recipe. This one's going into my "keeper" file. Chuck roast is about the only cut I use anymore as it still stays tender and doesn't dry out as all the other roasts seem to do these days."