Sunday Oven Pot Roast
An oven or slow cooker turns an inexpensive beef pot roast into a succulent, tender feast. Vegetables cooked with the roast make for a simple, but filling meal.
Ingredients
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3 – 3.5 pounds boneless beef chuck pot roast
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Salt
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Ground black pepper
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2 tablespoons olive oil or vegetable oil
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1 14 ounce beef broth
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1 chopped onion (1 large)
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2 stalks celery, cut into 2-inch lengths
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5 cups assorted vegetables, such as peeled Yukon gold or sweet potatoes, cut into 2-inch chunks; parsnips, peeled and cut into 2-inch chunks; whole shallots or garlic bulbs, halved horizontally; and/or small carrots, peeled and cut into 1-1/2-inch pieces
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¼ cup cold water
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3 tablespoons all-purpose flour
Directions
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Preheat oven to 325 degrees F. Trim fat from meat. Sprinkle meat with salt and pepper. In a large Dutch oven brown roast on all sides in hot oil over medium heat. Carefully drain fat from pan; discard. Add beef broth, onion, and celery to pan.
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Roast, covered, for 1-1/4 hours. Remove celery with slotted spoon; discard. Add desired vegetables around roast. Roast, uncovered, for 50 to 60 minutes more or until meat and vegetables are tender, spooning juices twice during roasting.
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Using a slotted spoon, remove meat and vegetables to a serving platter. For gravy, measure pan juices; skim off any fat. Discard enough pan juice or add enough water to equal 1-1/2 cups. In a medium saucepan whisk together the cold water and the flour until well combined; add the 1-1/2 cups pan juices. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season with salt and pepper. Pass gravy with meat and vegetables.
Slow Cooker instructions:
Place vegetables in a 5- to 6-quart slow cooker. Trim fat from meat. Sprinkle with salt and pepper. Cut roast to fit, if necessary; place on top of vegetables. Omit cooking oil. Add beef broth to cooker. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-12 to 5-12 hours. Remove meat and vegetables from cooker; cover to keep warm. Using 1-12 cups of the cooking juices, prepare gravy as directed in Step 3. Season to taste with salt and pepper. Pass gravy.