Tender and juicy! This pot roast is fall apart tender with all of the delicious flavors you’d expect from a great pot roast recipe. Carrots, celery, onions, garlic and potatoes round out this fabulous easy to make dish. Add some sauteed brussell sprouts and you’ve got a great meal!
2 1/2 to 3lb. chuck roast
1 1/2 to 2 teas. salt
1 1/2 to 2 teas. cracked pepper
2lbs. (3) russet potatoes ( 1-1 1/2in. chunks, peeled optional )
2 stalks celery ( 1in. long pieces )
2 carrots ( 1in. long pieces )
1/2 onion ( large dice )
4 cloves fresh garlic ( minced or crushed )
1/4 red pepper ( large dice )
4 cups beef broth ( enough to cover roast )
1 tbsp. dry parsley
1/4 teas. dry rosemary
1 teas. dry oregano
1 tbsp. worsteshire sauce
2 1/2 tbsp. corn starch ( thickener )
1 to 2 tbsp. olive oil
Start by heavily seasoning your roast with salt and pepper. Be generous as this is the only salt and pepper you’ll need to use.
Heat a 5qt. stock pot or dutch oven to high and add the olive oil. When the oil just starts to smoke carefully place your seasoned roast in the pot with the fattiest side down first.
Sear both sides, about 7 minutes a side. Leaving the roast in one spot will give you better color so try not to move it until ready to flip. Just lift up one side to see if it’s ready to flip and put it back down, or if you have the color we’re looking for flip it.
Searing the meat first will start to build your flavors in the pot.
After your roast has seared, simply add everything else but the potatoes and cornstarch and turn the heat down to low. Cover and let it simmer for about 2 1/2 hours.
After 2 1/2 hours, add the cornstarch to a small bowl along with 1 or 2 ladles of the liquid from your roast.
Stir or whisk until the cornstarch has dissolved and pour the mixture back into your pot, stir.
Add your potatoes also and simmer another 1 1/2 hours. About 4 hours total. That’s it! Now just remove your roast, slice and serve it with the vegetables.
Note: A 15 oz. can of diced tomatoes can be added in with the potatoes to give you an extra layer of flavor if desired.
Ingredients: Brussell Sprouts
1lb. fresh brussell sprouts ( cut in half )
1/4 cube margarine or butter
2 cloves fresh garlic ( minced or crushed )
2 tbsp. grated parmesan cheese
salt and pepper to taste
Method: Brussell Sprouts
Peel off the tough outer leaves of your brussell sprouts and slice in half lengthwise. Steam or boil them until soft, about 5 to8 minutes.
Melt butter over medium high heat in a skillet. Add your garlic and saute for about 1 to2 minutes, until garlic is soft. Add your softened brussell sprouts and saute another 2 minutes. Add your salt, pepper and parmesan cheese and saute for about 2 more minutes. Serve.
Succulent and juicy, this pot roast has amazing flavor. The beef just melts in your mouth, the vegetables are soft and delicious, the potatoes are al dente and the sauce is packed with goodness.