Cook’s Country Pot Roast Recipe
Description
Cook’s Country Pot Roast is a classic comfort food that is perfect for a Sunday dinner. This recipe is a classic and easy-to-follow recipe that yields tender, juicy pot roast that is sure to please any crowd. The combination of beef chuck roast, vegetables, and herbs creates the perfect flavor combination. The key to this recipe is that it is slow cooked in the oven, allowing the flavors to meld together and the beef to become extra tender. This recipe is sure to become a family favorite and is sure to bring everyone to the table.
Prep Time
Prep time for this recipe is approximately 30 minutes. This includes prepping the vegetables, measuring out the ingredients, and browning the beef. This recipe is not difficult to put together but does require a bit of time to prepare.
Cook Time
Cook time for this recipe is approximately 3 hours. This includes the time it takes to brown the beef, cook the vegetables, and cook the pot roast in the oven. The long cooking time allows the flavors to meld together and the beef to become extra tender.
Ingredients
- 2 tablespoons vegetable oil
- 1 (3-pound) boneless beef chuck roast
- Salt and pepper
- 1 large onion, halved and sliced thin
- 3 carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 2 cups beef broth
- 1/4 cup all-purpose flour
- 2 tablespoons tomato paste
- 1 bay leaf
Instructions
Preheat the oven to 300 degrees F. Heat the oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper and brown on all sides, about 8 minutes total. Transfer the beef to a plate and set aside. Add the onion, carrots, and celery to the Dutch oven and cook until the vegetables are lightly browned, about 5 minutes. Add the garlic, thyme, and oregano and cook until fragrant, about 1 minute. Add the beef broth, scraping up any browned bits from the bottom of the pot. Return the beef to the pot, along with any accumulated juices, and bring to a simmer. Cover the pot and transfer to the oven. Cook for 2 1/2 hours, or until the beef is very tender.
Remove the pot from the oven and transfer the beef to a cutting board. Strain the cooking liquid through a fine-mesh sieve into a large bowl and discard the solids. Skim off any fat from the surface of the liquid and discard. Return the cooking liquid to the pot. Whisk together the flour, tomato paste, and 1 cup of the cooking liquid in a small bowl until smooth. Add the mixture to the pot and bring to a simmer. Simmer for 10 minutes, or until the sauce has thickened. Taste and adjust seasoning with salt and pepper, if necessary.
Return the beef to the pot and add the bay leaf. Cover the pot and transfer to the oven. Cook for 30 minutes, or until the beef is heated through. Serve the beef with the sauce and vegetables. Enjoy!
Equipment
- Large Dutch oven
- Large bowl
- Small bowl
- Fine mesh sieve
Notes
Be sure to use a high-quality beef broth for maximum flavor. If you can’t find a good-quality beef broth, you can substitute chicken broth or vegetable broth. If you prefer a thicker sauce, you can add up to an additional 1/4 cup of flour to the mixture.
Nutrition: Per Serving
- Calories: 390
- Fat: 15g
- Carbohydrates: 24g
- Protein: 30g
- Fiber: 3g
- Sodium: 365mg
Recipe Tips
This pot roast is best served with mashed potatoes or egg noodles. You can also serve it over rice or with a side of roasted vegetables. Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days. If you have leftovers, you can also freeze them for up to 3 months.
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