Pot Roast with Potatoes and Carrots
One of our favorite comfort foods, classic Pot Roast has just a handful of ingredients, including beef, potatoes, carrots, and onion. It’s inexpensive, hearty, warms the belly, and just feels like home.
Pot roast isn’t really a specific cut of meat—it’s more of a method to slowly cook a big hunk of tough meat (the tougher, the better!) until meltingly tender. Most people use a rump roast or bottom round cut of meat, but you can also ask for chuck or brisket.
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Ingredients
Instructions
Cut roast in half (optional). Add 3 to 4 tablespoons oil or fat to skillet. Brown meat on all sides over medium-high heat.
Place meat in a large ovenproof pan.
Add broth, onion, and celery around roast; season with salt and pepper. Cook covered in 375 degrees F oven for 2-½ to 3 hours or until fork-tender.
You can either place vegetables around roast for the last hour of cooking or wait until the roast is done, remove it (keeping it covered and warm), then put carrots and potatoes in the oven and cook, covered, until tender, approximately 45 minutes.
Remove meat and vegetables from cooking pan and keep warm while you make a flour-thickened gravy from the juices.
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Oh my gosh, pot roast has to
Oh my gosh, pot roast has to have rutabagas, plus all the other delicious vegies mentioned. Yummy!
Pot roast
What do you experienced cooks recommend regarding the roast? Chuck? Eye of the round?
roast
Most people use a rump roast or bottom round cut of meat, but you can also ask for chuck or brisket.
This is exactly how we have
This is exactly how we have always made pot roast in my family. My maternal grandfather's mother was, in his words, "a full-blooded Irishwoman with hair the color of a new copper penny." May the wind be always at your back and the sun shine on your bonnet!
It would be nice to have
It would be nice to have slow-cooker alternative times.
This recipe is an old one.
This recipe is an old one. However, in our experience, cooking on low for 7 to 8 hours works best. But it depends on the size of your crock pot. If using a 4-quart slow cooker, try on low for 7 to 8 hours.
hey there! i don't even own a
hey there! i don't even own a crockpot, but slow cook all the time....in several different Lodge American made cast iron pots/dutch ovens-i have the 3, 5, and 6 quart size, and to date, I have not found ANYTHING i can't make in them, in the oven, that hasn't come out fabulous, including our annual St. patrick's day corned beef dinner. I highly recommend doing away with electrical devices like crock pots and making a very small, but lifetime's worth of happiness investment in a few good pieces of cast iron...you will never regret it! :)
I to love my cast iron
I to love my cast iron cookware. I have cornbread pan, skillets, dutch ovens, saucepans, all sizes. I cook everything in them. Gave all of my stainless steel stuff away.
Good information. I am always
Good information. I am always trying to find cooking tips.