Susan's Pot Roast (based on Mama's Pot Roast)
- 2 medium
- onions, peeled and sliced 1-inch thick
- 6 large
- carrots, in 2-inch slices
- 2 stalk(s)
- celery, in 1-inch slices
- 1 lb
- small red potatoes, scrubbed and quartered
- 3-5 lb
- chuck roast (or round, sirloin, or brisket)
- garlic salt and black pepper
- 2 Tbsp
- olive oil
- 1 tsp
- poultry seasoning or dried thyme
- 1 c
- red wine or beef broth
- additional beef broth or water, about 2-3 cups
- 3 Tbsp
- wondra or fine flour
How to Make Susan's Pot Roast (based on Mama's Pot Roast)
- 1Prepare vegetables and preheat oven to 275°F. Rinse the roast and pat it dry. Rub garlic salt and pepper into all sides of the roast.
- 2Heat the Dutch oven over medium-high heat with 2 tablespoons of olive oil. Brown the onion slices on both sides and remove when browned, set aside . Sear the roast on all sides in the hot oil; remove and set aside.
- 3Deglaze the pot with 1 cup of beef broth or red wine. Stir in 1 teaspoon poultry seasoning or thyme. Place the roast in the pot, arranging all the prepared vegetables around it. Add water or more beef broth until liquid comes about halfway up the sides of the roast.
- 4Cover with lid and roast in the oven: 3 hours for a small roast, or 4 hours for a larger one. Test the thickest part with a thermometer to desired doneness – it should be well-done and tender, 170-180°. Remove roast to serving platter, and with a slotted spoon, arrange vegetables around it.
- 5Place the pot with the drippings on the stove over medium heat. Add 2-3 tablespoons Wondra or fine flour to ¼ cup water and stir or shake to make a paste. Stir the paste into the simmering stock and cook until thick and glossy for the gravy. OR, if au jus is desired, skip the flour and just reduce the stock about 1/3 and serve the juice with the roast.
- 6Electric Skillet: This works best with a roast about 3 or 3 1/2 pounds
Brown the onion slices and sear the roast at 350° in the skillet according to directions above, deglazing the skillet as directed. Set the skillet to 225°, add roast and vegetables, liquid as needed, and cover. Simmer the roast until done, 2-3 hours, adding additional water or broth if necessary to keep the liquid about halfway up the sides of the roast. Test with meat thermometer as above. Roast should be very tender and well done.