Pot Roast with carrots & potatoes

2
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. :)

Rating:

★★★★★ 1 vote

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

How to Make Pot Roast with carrots & potatoes

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.

Printable Recipe Card

About Pot Roast with carrots & potatoes

Course/Dish: Beef Roasts




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