I love pot roast with potatoes, carrots and onions cooked in the drippings. I usually just brown my roast and then add enough water to cover the roast and cook for a long time, adding the veggies near the end. That is yummy and a go to when I take dinners to someone. Nothing like good ole home cookin when you are down or sick. Just a few days ago, I took dinner to Evelyn Johnson. She loves pot roast and loves lemon desserts. So I packed up the goodies along with hot rolls, homemade jam and mustard pickles. ( a must to eat with roast beef) Then I made her the lemon pudding cakes from my last post. I was able to have a nice visit with her out on the porch. I just learned today that she has taken a turn for the worse. I am so glad I could visit her before that happened. What an inspirational woman she is and a great friend and neighbor. She has missed Art so much since he died. It will be a glorious reunion.
Back to the subject of pot roasts. I saw this next recipe on “Mel’s Kitchen Cafe”. I thought it was worth a try and loved the idea of a little tomato taste to the gravy. It was as Paul Hollywood would say, “spot on”. Great recipe when you have the time to do a little more. I think leftovers would be great on leftover rolls. I would not know as all the extra food somehow finds it’s way home with Jace and Krystal. Give this one a try.
INGREDIENTS
Roast:
- 3 to 5 pound chuck roast, trimmed of extra fat
- Coarse kosher salt and pepper
- 2 tablespoons olive oil
- 1 to 2 large yellow onions, sliced in thick rings
- 3 cloves garlic, smashed
- 1 (8-ounce) can tomato sauce
- 3 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- ¼ teaspoon allspice
- ¼ teaspoon dried thyme
- ½ to 1 teaspoon coarse kosher salt
- ¼ to ½ teaspoon black pepper
- 1 bay leaf
- 6 to 7 large carrots, peeled and cut into 2- or 3-inch pieces
Gravy:
- 6 tablespoons butter
- ½ cup all-purpose flour
- 3 to 4 cups juices/drippings from roast
INSTRUCTIONS
- Season the roast on all sides with a few pinches of salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat until hot and rippling. Add the roast, and brown on all sides, about 1-2 minutes per side.
- Place the onions in the bottom of a 7-or 8-quart slow cooker, toss the smashed garlic on top, and transfer the roast to sit on top of the onions and garlic.
- In the same skillet, reduce the heat to medium and add the tomato sauce, scraping up the yummy browned bits from the bottom of the skillet. Add the beef broth, Worcestershire sauce, allspice, thyme, salt and pepper (use less salt and pepper if you used regular beef broth and not low-sodium). Add the bay leaf.
- Pour the mixture over the roast. All slow cooker sizes are different but it helps if the meat is mostly covered with liquid (or at least the liquid comes up nearly to the top of the meat).
- Nestle the carrots around the roast.
- Cover and cook on low 8-9 hours until the meat is very tender.
- Transfer the meat, carrots, and onions to a platter and tent with foil.
- Remove the bay leaf and pour the drippings/juice from the slow cooker into a large measuring cup (or into a fat separator if you want to pour off excess fat).
- For the gravy, melt the butter in a medium pot until sizzling. Stir in the flour and cook for 30 seconds or so. Whisking vigorously and constantly (no lumps in our gravy!), gradually add 3 to 4 cups of the pot roast juices, until the desired consistency of gravy is reached.
- Continue stirring quickly while the gravy comes to a simmer. Let it cook for 1-2 minutes. Season to taste with additional salt and pepper, if needed.
- Serve immediately with the pot roast and vegetables (and mashed potatoes, of course!).
serving: 1 Serving, calories: 587kcal, carbohydrates: 15g, protein: 47g, fat: 38g, saturated fat: 17g, cholesterol: 179mg, sodium: 792mg, fiber: 2g, sugar: 5g
mommahill 