Best Pot Roast
TOTAL TIME: Prep: 15 min. Bake: 2-1/2 hours
YIELD: 14-16 servings.
My husband and I used to raise cattle, so I prepared a lot of beef. This old-fashioned pot roast is the best, smooth gravy is a tempting topper for the tender, flavorful meat. I like to serve it with crisp potato pancakes.
Ingredients
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1 rolled boneless beef chuck roast (6 pounds)
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2 tablespoons canola oil
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Salt and coarsely ground pepper
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1 large onion, coarsely chopped
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2 medium carrots, coarsely chopped
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1 celery rib, coarsely chopped
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2 cups water
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1 can (14-1/2 ounces) beef broth
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2 bay leaves
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GRAVY:
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1/4 cup butter, cubed
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1/4 cup all-purpose flour
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1 teaspoon lemon juice
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4 to 5 drops hot pepper sauce
Directions
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1.
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.
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2.
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.
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3.
Remove roast to a serving platter and keep warm. For gravy, strain pan juices, reserving 2 cups. Discard vegetables and bay leaves.
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4.
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.
Nutrition Facts
6 ounce-weight: 344 calories, 21g fat (8g saturated fat), 118mg cholesterol, 194mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 34g protein.
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