This is the MOST DELICIOUS roast I have ever tasted! It is so easy! I adapted this recipe slightly from The Pioneer Woman's blog: http://thepioneerwoman.com/cooking/2008_the_year_of_the_pot_roast/. I love her posts! I don't always have fresh herbs on hand... who am I kidding, I almost never have fresh herbs on hand, so this is my adaption. I also prefer the pot roast cut of beef instead of the chuck roast. I serve this with a large pot of mashed potatoes because this makes the BEST gravy ever! Enjoy!
1 4-5 lb beef pot roast
Salt/Pepper
2-3 TBSP olive oil
2 small onions, cut into 1" chunks
6 carrots, peeled and cut into 1" chunks
3 C homemade vegetable broth (Recipe at bottom)
1/8 tsp ground thyme
1 tsp dried rosemary
Before beginning to cook, trim your roast and generously salt and pepper all sides. Cut up your onions and carrots too because once your oil is ready, you won't have time to do these things.
In a large copper bottom pot(the pot matters--a non stick pan won't give the same effect) with a lid, heat 2 TBSP olive oil(I never measure exactly). Sauté the onions until somewhat translucent and lightly browned(about 5 minutes).
Remove the onions, and add the carrots into the pot. Sauté about 2 minutes. Then Remove to a plate with the onions.
Add another TBSP of olive oil. And brown all sides of your roast. This only takes a couple minutes per side.
Once the roast is nicely browned on all sides, remove it from the pan to a plate. Do you see all those nice brown bits stuck to the bottom of the pan? Well, that is flavor! Pour a couple ounces of broth into the pan, and using a wooden spoon get the brown bits loosened. Then add your roast back into the pan.
Add the carrots and onions on top. then add the rest of your broth to the side of the roast so that the onions and carrots will stay on top. The broth should be to the halfway point of the roast.
Then sprinkle the thyme and rosemary on top. Cover with the lid and bake at 285 degrees for 4 hours.
**Remember to start cooking your mashed potatoes about a half hour before the roast is done.:)**
When done, remove the roast to a plate and cover with foil. Let rest at least 15 minutes before slicing. Remove carrots and onions from the broth by pouring into a fine mesh strainer over a large pot. Put onions and carrots in a bowl and cover with foil while you make your gravy.
To make the gravy, first skim the top of the gravy to remove a little bit of the fat that rises to the top. I usually only remove a few TBSP's. Then warm the gravy over medium heat stirring occasionally. When it comes to a boil, add this mixture
Gravy thickening Mixture:
1 C cold water
1/2 C flour
Whisk very well together
Gluten free option:
Use cornstarch/water combo(I would guess that 2-3TBSP cornstarch + 1/2 C cold water is a good place to start)
Slowly whisk in the thickening mixture so that the gravy is still boiling slowly. Continue to cook for about 5-7 minutes to let this thicken. NOTE: this is not a "thick" gravy in the sense of packet gravies. You are welcome to add more thickener to the gravy to your likings.;) I always need to add more salt and pepper to the gravy. This is the fun part because you get to test the gravy as many times as you need...wink, wink. Be careful to blow your gravy before tasting, I have burned my tongue so many times when I don't blow it adequately enough.
Enjoy!
Homemade Vegetable Broth
Carrots-- no need to peel or cut off ends, just wash and chop up
Onions-- I like to use red and yellow onions--use the skin too
Celery- use the whole stem, just roughly chop up
4 garlic cloves--roughly chopped skin & all
1 TBSP peppercorns
1 TBSP Real Salt
Fill a REALLY large heavy bottomed pot 3/4 the way with these vegetables. Add the garlic, peppercorns and salt.
Add cold water to fill about 4 inches from the top of the pan. Bring to a boil, then turn down and simmer for about 1 hour.
Remove vegetables, peppercorns, etc. Cool the broth in large glass bowls. I often will let this cool for about an hour on my counter, then let finish cooling in my fridge. **This takes a lot of room in your fridge**
Once cooled, store in freezer safe containers. I like to freeze in the quart plastic containers you can find in the canning section of your grocery store. I freeze in 2 & 3 cup quantities. Don't over fill your container. As is freezes, it expands and you will have a huge mess in your freezer(I speak from experience here!)
This is the base for all my soups and sauces. Whenever you are using these vegetables for meals, save the scraps in the freezer for when you are ready to make a batch.
**If you don't have a really large pot, just use as big as you have, and still fill the pot up 3/4th the way with veggies, then half the garlic, peppercorns, and salt. Then fill up with cold water.
