Roast Sunday Pot Roast with Vegetables
This is the pot roast that makes the whole house smell like Sunday. You got tender beef falling apart with a fork, carrots and potatoes soaking up all that rich gravy, and enough for the whole family to eat good with leftovers for Monday's sandwiches.
Cooking tutorial
Ingredients
- 1 beef chuck roast (3 to 4 lbs)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 3 tbsp vegetable oil
- 1 large onion, cut into big chunks
- 4 cloves garlic, smashed
- 3 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 1 tsp dried thyme
- 6 medium carrots, peeled and cut into 2-inch pieces
- 6 medium potatoes, peeled and quartered
- 3 celery stalks, cut into 2-inch pieces
- 3 tbsp all-purpose flour
- 1/4 cup cold water
Instructions
- 1
Pat that roast dry with paper towels, then mix together the salt, pepper, garlic powder, onion powder, and paprika and rub it all over the meat real good on every side.
- 2
Heat the oil in a big heavy pot or Dutch oven over medium-high heat until it's nice and hot, then brown that roast on all sides until it's got a good dark crust—about 4 to 5 minutes per side. Take it out and set it aside.
- 3
Turn the heat down to medium, toss in your onion chunks and smashed garlic, and cook them for about 3 minutes until they smell good and start to soften up.
- 4
Pour in the beef broth and Worcestershire sauce, scraping up all those brown bits stuck to the bottom of the pot—that's where the flavor is. Add the bay leaves and thyme.
- 5
Put the roast back in the pot, bring everything to a boil, then cover it up tight, turn the heat down to low, and let it simmer for 2 hours. Check on it once or twice to make sure it's just barely bubbling.
- 6
After 2 hours, add your carrots, potatoes, and celery around the roast, pushing them down into the liquid. Cover it back up and cook for another hour to hour and a half until the meat pulls apart easy with a fork and the vegetables are tender.
- 7
Take the roast and vegetables out and put them on a platter, covering with foil to keep warm. Fish out those bay leaves and throw them away.
- 8
Mix the flour and cold water together in a small bowl until it's smooth with no lumps. Turn the heat under the pot to medium, pour in that flour mixture while stirring, and cook for about 5 minutes until the gravy thickens up nice. Taste it and add more salt and pepper if you need to.
- 9
Slice up that roast or just pull it apart with forks, pour that gravy all over everything, and serve it up hot.
Pro Tips
- ★Don't skip browning that meat—it makes all the difference in the flavor of your gravy.
- ★If your roast is thicker than 3 inches, add another 30 minutes to the cooking time so it gets fork-tender all the way through.