Ingredients for Pot Roast And What
- 1 (3-4 lb) beef chuck roast or boneless beef bottom round roast
- 1 tablespoon flour
- to taste Sea Salt
- to taste Fresh Ground Black Pepper
- 1 tablespoon Vegetable Oil
- 4-6 Garlic Cloves, minced
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Marjoram
- 1 teaspoon Dry Mustard
- 1/2 cup Ketchup
- 1/4 cup Red Wine (optional)
- 2 tablespoons cold Water
- 1 Bay Leaf
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1 medium yellow Onion, chopped
- 2-3 Carrots, peeled and chopped
- 2-3 Celery Stalks, chopped (optional)
- 1 (10 3/4 ounce) can Beef Broth
- 1 tablespoon Worcestershire Sauce
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How to Make Pot Roast And What
- Preheat oven to 325°F (160°C).
- Season the beef generously with salt and pepper.
- Sear the beef roast in a large oven-safe pot or Dutch oven over medium-high heat until browned on all sides. Remove the roast from the pot.
- Add the onion and carrots to the pot and cook until softened, about 5 minutes.
- Stir in the garlic and cook for 1 minute more.
- Add the beef broth, ketchup, Worcestershire sauce, and bay leaf to the pot.
- Return the roast to the pot.
- Cover the pot and transfer it to the preheated oven.
- Cook for 135 minutes, or until the beef is fork-tender.
- Remove the roast from the pot and let it rest for 10 minutes before slicing.
- Skim off any excess fat from the gravy.
- Thicken the gravy (optional): In a small bowl, whisk together 1 tablespoon of flour with 2 tablespoons of cold water to form a slurry. Slowly whisk the slurry into the gravy and simmer until thickened.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
13g
Fat
38g
Carbs
2g
