Perfect Pot Roast
Classic comfort food, pot roast is the perfect one-pot meal.
1 (4-pound) chuck roast
2 tablespoons vegetable oil
2 tablespoons butter or margarine
3 onions, cut in wedges - divided use
1 1/2 cups vegetable or beef broth
1 teaspoon crushed thyme
1 teaspoon ground marjoram
1 bay leaf
1 teaspoon salt
1 pound carrots, peeled and cut into 2-inch pieces
8 to 10 potatoes, peeled and halved
3 tablespoons all-purpose flour
1/4 cup water
- Place roast, vegetable oil and butter into a large, heavy-bottomed skillet or saucepan over medium high heat. Brown the roast, turning periodically to brown all side. Reduce heat to medium; continue cooking for 25 minutes.
- Add vegetable broth, 1 onion (reserve remaining 3), peppercorns, thyme, marjoram, bay leaf, peppercorns, salt and vegetable broth. Cover, reduce heat to low; simmer for 1 1/2 hours.
- Add carrots, potatoes and the 2 remaining onions and cook for another 30 to 45 minutes or until vegetables are tender.
- Remove the roast to a serving platter and keep warm.
- Strain pan juices. Combine flour and water in a small cup or bowl; stir into juices. Cook, stirring constantly, until thickened.
- Serve gravy with roast.
Makes 8 to 10 servings.
Photograph provided courtesy of The Beef Checkoff.