Monday, August 23, 2010

Real "Pot" Roast

  • 1.5 pounds of beef chuck roast or arm roast
  • 2 T. oil
  • 4 potatoes, peeled and cut into large chunks
  • 6 carrots, peeled and cut into large chunks
  • 1 celery stalk (optional), cut into large chunks
  • 1 medium onion, cut into large chunks
  • salt
  • pepper
  • garlic
  • 2 bay leaves
  • 1 pkg. onion soup mix
  • A pot (I use a 6.5 quart Le Cruset cast iron enamel dutch oven but you can use anything of similar size. I just love the cast iron because it brazes so nicely.)


Preheat your pot on the stove over medium-high, add oil, and brown the meat on both sides until you get a nice color. Then turn the heat to medium-low.

Then add the seasonings and onion soup mix. Cover the roast to half-way up the side of the meat with water. Put the lid on and let it simmer. Check the water level every 1/2 hour or so to make sure there's still enough. Add more as needed. Cooking time will depend on the size of the roast. A meat thermometer will read 180 when it's well done. But over-cooking won't hurt it... it will just get more tender the longer it cooks.

When the meat is about 10 - 20 minutes from being done you can add the veggies around the sides and on top of the meat. I like to make sure they are all about the same size so they cook evenly.

After the meat and veggies are done, take them all out of the pot and use the juice to make a YUMMY gravy to top everything off.

This is how my grandma makes it and I always love how hers turn out. So she taught me how and now I may never go back to crockpot roast again. Yummy!

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