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Best Pot Roast Recipe

Best Pot Roast Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 2-1/2 hours YIELD:14-16 servings

Ingredients

  • 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
  • GRAVY:
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon lemon juice
  • 4 to 5 drops hot pepper sauce

Directions

  • 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.
  • 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.
  • 3. Remove roast to a serving platter and keep warm. For gravy, strain pan juices, reserving 2 cups. Discard vegetables and bay leaves.
  • 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. Yield: 14-16 servings.

Nutritional Facts

1 serving (6 ounces) equals 344 calories, 21 g fat (8 g saturated fat), 118 mg cholesterol, 194 mg sodium, 3 g carbohydrate, trace fiber, 34 g protein.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.