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Pot Roast

Plan on about 1/3 lb (uncooked weight) per person, so:
3 lb = 9 people
4 lb = 12 people
5 lb = 15 people
Course: Main Course
Servings: 9
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Print Recipe

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