pot roast in au jus
(1 rating)
This is my mom's recipe. It's hearty, delicious and very inexpensive, great for cold winter days. I like to eat it with a thick slice of toasted and buttered sourdough bread to sop up all that wonderful au jus.
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(1 rating)
yield
6 serving(s)
prep time
20 Min
cook time
3 Hr
Ingredients For pot roast in au jus
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2 pkgau jus gravy mix
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6 cwater
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4-5healthy splashes of balsamic vinegar
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4-5healthy splashes of worcestershire sause
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13 lbs beef chuck blade roast
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2 Tbsprosemary, copped
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12 clovegarlic, roughly chopped
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4carrots, cut into 2 inch pieces
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5celery stalks, cut into 2 inch pieces
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2medium yellow onions, cut into 2 inch pieces
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5-6 smallrusset potatoes, cut into 2-3 inch pieces
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salt and pepper, to taste
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crushed red pepper flakes, to taste
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2-3 Tbspoil
How To Make pot roast in au jus
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1Preheat oven to 325.
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2In a large bowl combine au jus gravy mix, water, worcestershire sauce and balsamic vinegar. Set aside.
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3Heat an extra large dutch oven to medium high heat. Season roast with salt and pepper. Coat your pan with oil and add the roast, sear meat on bolth sides about 5 minutes per side. Remove roast from pan and set aside.
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4Reduce the heat of the pan to medium. Add the carrots, celery, onions and potatoes. Season with salt and pepper. Cook until slightly golden and the bits at the bottom of the pan have released, about 10 minutes. Add garlic, rosemary and red pepper flake. Cook an additional 2 minutes.
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5Remove half of the veggie mixture and set aside. Add the roast back to the pan and cover with the vaggies you set aside.
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6Pour in enough of the au jus mixture to come about 3/4 of the way up the roast, If you have extra liquid you can add it in the last 30 minutes of cooking or save it for reheating.
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7Cover the pot tightly with foil and cover with lid. Bake for 2 1/2-3 hours until the meat is falling off the bone and the potatoes are tender.
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