pot roast
(2)
Perfect comfort food! This roast falls right apart if cooked correctly. (I have not tried this recipe in anything other than a cast iron enamel pot).
(2)
prep time
30 Min
cook time
3 Hr
Ingredients For pot roast
- ROAST
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2-3 lb beef chuck
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garlic paste
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2 onions; chopped
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2 cups water
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5 red potatoes peeled and halved
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2 cups baby carrots
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2 celery stalks; chopped
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olive oil
- GRAVY
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1-2 tsp gravy master
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2 tbsp flour
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2 tbsp cold water
How To Make pot roast
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1Spread garlic paste on roast and salt & pepper to taste. In a cast iron enamel pot, coat the bottom of the pot with olive oil. Heat over med-high, and add the beef. Brown both sides well, then turn fattiest side down. Turn heat to LOW. Add 1 1/2 cups of water. Add 1 onion, minced. Let cook on LOW heat for 1 1/2 - 1 3/4 hrs. Covered. Add potatoes, carrots, and onions. Leave on LOW for another 1 1/2 hours, covered. Remove meat and veggies from the pot. Add gravy master. In a glass, mix flour and water until it has a batter like consistency. Turn pot up to med-high and start whisking, adding the flour/water a little at a time. Serve your roast with veggies and gravy.
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