Best Pot Roast
Total TimePrep: 15 min. Bake: 2-1/2 hours
- 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.
Nutrition Facts6 ounce-weight: 344 calories, 21g fat (8g saturated fat), 118mg cholesterol, 194mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 34g protein.
Nov 12, 2010
My family doesn't rate too many recipes as excellent, but this one made it to that category.
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.