The Perfect Pot Roast
I can’t think of anything better than a perfectly cooked pot roast and gravy.
Ingredients
Directions
- 1
Cut your chuck roast into smaller sections to allow browning on all sides. Season with salt and pepper. Heat a Dutch oven (mine is from @greatjones) or covered pot to medium high with neutral oil.
- 2
Sear all sides of this until golden brown and remove from heat. Turn the heat to medium low.
- 3
Deglaze your pot with beer or red wine and stir the brown bits off the bottom. Add in onion and tomato paste allowing to cook 2-3 minutes. You can add a splash of water to prevent the paste from sticking and burning.
- 4
Add in garlic, soy, w sauce, beef broth, bay leaves, rosemary and AP seasoning. Give this a stir.
- 5
Add in potatoes and carrots and top with your beef. Bake in the oven at 350F for 2-3 hours or until beef is fork tender.
- 6
You can also do the meat in the crockpot (6 hours low heat) or pressure cooker (90minutes) both methods require submerging meat in beef broth to prevent it from drying out.
- 7
Remove the beef and veggies from broth. Use a fork to shred the beef.
- 8
Add in a cornstarch slurry of water and 2 tablespoons of cornstarch to thicken the gravy and heat on low until thickened.
