Pot roast
Pot roast, from above
Non vegUnited States

Pot roast

Beef braised for hours with carrots and potatoes until it gives up at the touch of a fork.

240 minTime
60 gProtein each
mildSpice
Yankee pot roast2 chapters · 1 min read

Make it your way

Grandma's wayChuck roast, root vegetables and pan gravy, Sunday style.
The original
572kcalsame
60 gproteinsame
5 gfibresame
240minutessame

Pot roast.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Beef1.3 kg chuck roast, in one piece
Salt2 tsp
Black pepper1 tsp
Cooking oil (vegetable oil)1½ tbsp
Onion2, quartered
Garlic6 cloves
Tomato puree2 tbsp
Maida (all-purpose flour, plain flour)1½ tbsp
Worcestershire sauce1 tbsp
Water3 cups stock or water
Bay leaf (indian bay leaf)2
Rosemary2 sprigs thyme or rosemary
Carrot4, in big chunks
Potato6 small, halved
Celery2 sticks, in chunks

Method

5 steps
  1. 1Season beef well with salt and pepper. Sear in oil in a heavy pot on high, 4 minutes a side.
  2. 2Lower heat, add onion and garlic, cook 3 minutes. Stir in tomato puree and flour for a minute.
  3. 3Add Worcestershire, water, bay and herbs. Return beef, cover and braise at 160 C for 2 1/2 hours.
  4. 4Add carrots, potatoes and celery around the beef. Cover and cook 1 hour more.
  5. 5Lift out beef and vegetables. Simmer the liquid on the stove until it coats a spoon, and season.
Serve it like this

Slice or pull the beef onto a warm platter, surround with vegetables and pour gravy over. Serve with bread for mopping.

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Make it a meal

What goes with Pot roast: a bread or rice, a side, something to drink and something sweet.

Bread or rice Burger buns150 min
Bread or rice Jeera rice30 min
On the side Mashed potatoes30 min
On the side Green bean casserole50 min
A little snack Garlic bread20 min
To drink Classic lemonade15 min
Something sweet Wacky cake50 min
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