Sunday Supper: Pot Roast

by Kimberly Hickok

We grew up eating a big dinner every Sunday. Whenever possible we still like to slow things down on Sunday afternoons and get together with friends and family. That’s the time I like to make meals that take a little extra time or try a new recipe.

Pot Roast is a classic Sunday dinner meal. What I like about it is that it’s easy and who doesn’t like pot roast? My favorite cut to use is Chuck Roast.

Chuck Roast for Pot Roast

Pot Roast

We grew up eating a big dinner every Sunday. Whenever possible we still like to slow things down on Sunday afternoons and get together with friends and family. That’s the… Meat Beef Pork Game Sunday Supper: Pot Roast European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 1/2 pound chuck roast
  • flour
  • One large onion
  • 2 cloves garlic
  • 2 3/4 cups beef broth
  • 1/4 cup red wine
  • fresh parsley
  • fresh thyme
  • Potatoes - depending on their size, allow one or two per person
  • Carrots  - one large carrot per person
  • cornstarch

Instructions

Step by step instructions are included with the photos below but the recipe is pretty simple. Preheat oven to 325F. Flour the meat and brown on both sides in a Dutch oven. Remove. Brown onions and garlic. Add meat with braising liquid and herbs. Bring to a boil, cover, then place in the oven for 2 hours. Add carrots and potatoes and braise for another hour.  When the vegetables are fork tender, remove them and the meat to a platter. Skim the fat off the liquid in the Dutch oven and bring to a boil on the stove. Whisk the cornstarch and water mixture to make your gravy.

Be sure your roast has some fat, but not too much.

On a plate or a board, season some flour with salt and pepper. Coat both sides of the roast, shake off excess.

 

I cut the onions into large chunks and smash the garlic.

Remove the meat from the Dutch oven and set aside on a plate. Brown the onions and garlic in the Dutch oven. Preheat oven to 325F.

Place meat back in the Dutch oven. Add the braising liquid - broth mixed with wine and the fresh herbs. Taste and add salt & pepper if needed. Bring the liquid to a boil.Cover and place in oven for 2 hours.

After 3 hours, the meat should be fork tender. Take the meat and vegetables out of the pan and skim off the fat. On the stovetop, bring the liquid to a boil. Combine 1 1/2 tablespoons of cornstarch with the same amount of water and whisk into the Dutch oven to make gravy.

Serve the sliced meat with the potatoes, carrots and gravy. If you like, you can also serve with buttered noodles.

 
 
 

 

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