Beef Pot Roast

Recipe By:
Wokie
  • Currently 5.0/5 Stars.
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  • Total Time 95 min Ico-add
  • Yield 10 Servings
  • Level Medium

Pot roasting is a method of slowly cooking meat in a covered pot.
 

Ingredients

  • 1 2 1/2 - to 3-pound boneless beef chuck pot roast
  • 2 tablespoons cooking oil
  • 3/4 cup water, dry wine, or tomato juice
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon instant beef bouillon granules
  • 1 teaspoon dried basil, crushed
  • 12 ounces whole tiny new potatoes or 2 medium potatoes or sweet potatoes
  • 8 small carrots or parsnips
  • 2 small onions cut into wedges
  • 2 stalks celery, bias-sliced into 1-inch pieces
  • 1/2 cup cold water
  • 1/4 cup all-purpose flour
  • Salt (optional)
  • Pepper (optional)
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Directions

  1. 1. Trim fat from meat.
  2. 2. In a 4- to 6-quart pot brown roast on all sides in hot oil. Drain off fat. Combine the 3/4 cup water, wine, or tomato juice; the Worcestershire sauce; bouillon granules-, and basil.
  3. 3. Pour over roast. Bring to boiling, Reduce heat. Simmer, covered, 1 hour.
  4. 4. Meanwhile, if using new potatoes, peel a strip of skin from the center of each. If using medium potatoes or sweet potatoes, peel and quarter.
  5. 5. Add potatoes, carrots, onions, and celery to meat.
  6. 6. Return to boiling. Reduce heat. Simmer, covered, for 45 to 60 minutes more or till tender, adding water, if necessary. Transfer meat and vegetables to a platter, reserving juices in pot. Keep warm.
  7. 7. For gravy, measure juices; skim fat. If necessary, add enough water to juices to equal 1 1/2 cups. Return to pot. Stir together the 1/2 cup cold water and flour. Stir into juices. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. If desired, season with salt and pepper. Serve with meat and vegetables. Makes 8 to 10 servings.
  8. 8. Oven directions: Trim fat from meat, Brown roast as directed. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules and basil. Pour over roast. Bake, covered, in a 325° oven for 1 hour. Prepare potatoes as directed. Add vegetables. Bake for 45 to 60 minutes more or till tender. Continue as directed.
  9. 9. Crockery-cooker directions: Trim fat from meat. Brown roast as directed. Thinly slice vegetables; place in a 3 1/2 or 4-quart electric crockery cooker. Cut roast to fit; place atop vegetables. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, and basil. Add to cooker. Cover and cook on low-heat setting for 10 to 12 hours. Continue as directed.