Pot Roast with carrots & potatoes

Gail Welch

By
@sugarshack

For years I've been trying to perfect my roasts. This one turned out very tender and moist. I think it had a lot to do with scoring the meat, placing bacon on top and baking it in a tightly covered pot. It got my husband's approval and that's good enough for me. :)


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Comments:

Serves:

6-8

Prep:

15 Min

Cook:

2 Hr 20 Min

Ingredients

4 lb
boneless chuck roast
2 Tbsp
olive or vegetable oil
2-3 slice
bacon, cut in half
2
potatoes, bakers (large)
4
carrots, cubed

DRY RUB MIXTURE

1 tsp
lawry's seasoned salt
1/2 tsp
black pepper, coarse ground
1/4 tsp
dry mustard
1/8 tsp
paprika
1/8 tsp
cumin
2 pinch
thyme
1 1/2 Tbsp
all purpose flour

BROTH

1 can(s)
beef broth-divided
1
bay leaves

BROWN GRAVY

2-3 Tbsp
butter or vegetable oil
2 Tbsp
cornstarch or flour
1/2 can(s)
beef broth
1/2 can(s)
water, more if needed
seasoned salt, to taste
black pepper, coarse ground, to taste
2 dash(es)
paprika

Directions Step-By-Step

1
Preheat oven to 350F. Peel Potatoes and cut into chunks. Peel carrots and cut into chunks. Set aside.
2
Prepare roast by lightly scoring diamond shapes on top and bottom of meat. (not too deeply) Combine dry rub ingredients and rub into roast on all sides.
3
In large dutch oven heat oil and sear roast on all sides.
Add 1/4 can beef broth and bay leaf to dutch oven. Place slices of bacon over top of roast. Bake Covered at 350F for 1 1/2 hours. Note: I use Paula Deen's heavy cast iron covered dutch oven with an enamel interior.
4
Add potatoes and carrots around roast and pour another 1/4 can broth over top of meat. Bake Covered 30 minutes.
5
Increase temp to 375F. Uncover and bake for an additional 15-20 minutes. Remove bay leaf(s) and bacon.
6
MAKE BROWN GRAVY: Melt butter or heat oil in skillet. Add cornstarch or flour to make a roux. Add spices. Stirring occasionally-to prevent burning. When brown, add remaining broth and water-more if needed.(Gravy should remain a little thick because it will be added to the broth in the roast) Cook until bubbly and thickened. Pour brown gravy over roast and vegetables.

About this Recipe

Course/Dish: Beef, Roasts