Beef Pot Roast Recipe

Slowly Cooked To Perfection
Favorite Comfort Food

This Beef Pot Roast Recipe is one of those all-time favorite recipes, what is often referred to as comfort food. My family and the restaurant guests love pot roast. It makes them feel really good.

Slowly cooking the beef is the real secret to this recipe. It produces a moist, fork tender, flavorful meal and adding vegetables to the same pot makes this meal complete and absolutely delicious.

The term "pot roast" can describe either a cut of beef or this cooking method.

I usually use a chuck roast for this meal, but you can also use a top or bottom round if you want to reduce the fat.

And even though the pot roast method was originally devised to cook tougher cuts of beef, I also like the fact that this method puts an entire meal in only one pot.

Browning the meat enhances the flavor and seals in the juices and adds color.

There are many ways you can modify this recipe and basic cooking technique. Add you favorite root vegetables and some different seasonings. The possibilities are almost endless. Don't be afraid to substitute with the ingredients you have on hand. Enjoy!

Pot Roast Recipe

Comfort Food - A Favorite Restaurant Recipe

Preparation time: 20 minutes. Serves 6-8.

Ingredients For Pot Roast Recipe:

One 3 to 4 pound boneless beef chuck roast, trimmed
Kosher salt and coarse black pepper
3 tablespoons olive oil
One 14 ounce can beef or vegetable stock
1 cup water
2-3 yellow onions, halved
3 garlic cloves, chopped
1 bunch baby carrots
3 celery stalks, chopped
4 sprigs fresh thyme or 1 - 2 teaspoons dried, crushed thyme
2 Bay leaves
6 - 8 small, peeled potatoes, halved (or new potatoes)
1 bunch baby carrots (a second bunch)

Instructions:

Generously season all sides of the meat with Kosher salt and coarse black pepper
In a large, heavy pot that has a tight cover, heat 2 tablespoons of oil over moderately high heat
Brown the meat on all sides to get a nice crust on the outside (turning down the heat if needed so the meat does not burn
Pour in the stock and water
Scatter the vegetables and herbs around the meat and season with salt and pepper and drizzle them with a tablespoon of olive oil
Cover the pot and reduce the heat to low
Braise for about 3 hours (until the meat is fork tender), basting every 30 minutes with pan juices
Add the second bunch of carrots 1 hour before the pot roast is done
Add the potatoes 30 minutes before the pot roast is done
Remove the pot roast from the pan and slice

Arrange the meat on a platter with the vegetables around the pot roast and serve with pan juices or thicken the juice for gravy.