Beef Pot Roast

Thomas Hackett
Servings: 6


Beef Pot Roast

 

Thom's Favorite.  I like to add 1 tablespoon of dill seeds to the pot roast after I apply the seasonings of salt and pepper.  Then I remove the meat and vegetables from the juices after they are cooked.  I make a "Sour Cream Gravy" with the juices.  I blend 1 cup of sour cream and 3 tablespoons of all-purpose flour.   I gradually stir 1½ cups of the pan juices into the sour cream mixture.  I return it to the pan; cook and stir until it is thickened and bubbly.  Season it with salt and pepper.

This roast recipe began with a recipe I found in an old Better Homes Cookbook.

3 pounds beef chuck roast
all-purpose flour, for coating meat
2 tablespoons oil
salt
black pepper
½ cup water
2 cups chicken broth
3 pounds potatoes, pared and quartered
1 large onion, cut in eights
3 medium carrot, pared and cut in 1" slices

Coat the meat with all-purpose flour. 

  1. In Dutch Oven or roasting pan brown the pot roast on all sides in the hot oil.

  2. Season meat with salt and pepper. 

  3. Remove from heat and add water. 

  4. Cover tightly and cook slowly for 2½ hours. 

  5. Add water during cooking if needed to prevent sticking.

After cooking 1½ hours...

  1. Remove meat.

  2. Add vegetables and broth to the pot. 

  3. Then place meat on top of the vegetables and continue cooking for 1 hour.

Thicken pan juices in the pan for Pot Roast Gravy.*

  1. Lift pot roast (and vegetables if you added them) to hot platter. 

  2. Skim most of the fat from the pan juices. 

  3. Add water to juices, if necessary, to make 1½ cups. 

Put ½ cup cold water in shaker.

  1. Add 3 tablespoons all-purpose flour.

  2. Shake well. 

Stir into juices.

  1. Cook and stir until gravy is bubbly. 

  2. Season with salt and pepper. 

  3. Simmer 2 or 3 minutes, stir occasionally. 

Makes about 2 cups.