Best Pot Roast

Name: Best Pot Roast
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
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

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

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

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.

Editor’s Note: Ask your butcher to tie two 3-pound chuck roasts together to form a rolled chuck 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.

Originally published as Savory Pot Roast in Taste of Home February/March 1999

Reviews

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Average Rating:

debnbrian

Nov 12, 2010

My family doesn't rate too many recipes as excellent, but this one made it to that category.
cwbuff

Sep 27, 2009

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.