Pot Roast
Pot roast is one of those great meals that you can throw together and forget about until meat time.
Pot Roast
Plan on about 1/3 lb (uncooked weight) per person, so:3 lb = 9 people4 lb = 12 people5 lb = 15 people
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Ingredients
Meat:
- 3-5 lbs chuck roast
- salt (to generously season)
- black pepper (to generously season)
- garlic salt (to generously season)
- 3 cups water (more or less as needed)
Other Ingredients: Add a bit extra if cooking a larger roast.
- 8 medium potatoes (washed & quartered)
- 2 medium onions (peeled & quartered)
- 7 medium carrots (washed & cut into 2" chunks)
- 3 sprigs rosemary (fresh)
- 3 sprigs thyme (fresh)
Gravy:
- ¼ cup water (cold)
- 3 Tbsp cornstarch
Instructions:
- Preheat the oven to 275°.
- Very generously season the roast.
- Place the roast in a dutch oven (or a deep baking dish) and add about 3 cups of water (or enough to keep the roast from drying out and to have some left for gravy).
- Add the potatoes, onions, and carrots, along with the fresh herbs.
- Put the lid on (or cover with foil) and roast. *see note for cooking times.*
Gravy:
- When the meat is done, pour the juice into a saucepan for gravy.
- Add some water, garlic salt, and pepper (to taste). Bring to a boil.
- In a cup, combine the 1/4 cup cold water and the cornstarch. Stir until it's completely combined (no lumps).
- While whisking, pour the mixture slowly into the broth.
- Bring gravy back to a boil and simmer until thick.
Notes:
Cooking Times: The roast is ready when it’s falling apart tender.
Oven Pot Roast:
3lb = 3 hrs
4-5lb = 4-5 hrs
Crock Pot Roast:
High = 5-6 hrs
Low = 8-10 hrs
(It never hurts it to cook a little extra – just keep an eye on it so it doesn’t run out of liquid in the bottom of the pan.)
Make Ahead: This is a perfect recipe to throw together early in the morning and leave alone until meal time.
Diet: Gluten Free, Dairy Free, Egg Free
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