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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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My grandmother used to make this Pot Roast all the time. The key is using a little better cut of meat then Chuck , and cooking slowly. I have embelished the recipe slightly, using wine and more herbs. My grandmother was a tea-totaler! By cooking at a lower oven setting, the meat will just fall apart! I use a top of the round roast, but you can also use a bottom of the round. Ingredients:
4 lbs top round roast |
1 -2 teaspoon kosher salt |
1 teaspoon ground black pepper |
1 cup water |
1/4 cup red wine |
1/2 cup celery, chopped large size |
1/2 teaspoon beef base |
1 sprig fresh thyme |
8 small white potatoes, cut in half |
8 medium carrots, cut in fourths |
8 small onions, cut in half if bigger |
1/2 cup cold water |
1/4 cup flour |
Directions:
1. Preheat oven to 325 degrees.
2. Mix 1/2 cup water and 1/4 cup flower in a jar, and set aside.
3. In a Dutch Oven with a little oil. brown beef on all sides. (can use Bacon fat for more flavor).
4. Sprinkle beef with salt and pepper.
5. Add water, Wine, Beef Base, Celery, and Thyme to pot. (you can substitude 1 cup of Beef Stock for water, if you do not have Beef base).
6. Bring to boil, cover, and put in 325 oven. for 2 1/2 hours.
7. Add vegetables and cook for another 1 hour. (Note: 3 1/2 hours total cooking time. You can adjust cooking times by lowering oven to 300 degrees. I would not rasie them to speed up).
8. Remove beef and vegetables from pot. Add enough water to bring liquid to two cups total. Bring to a boil and slowly add flour and water mixture, stirring until thickened. Add seasonings if needed.
9. Slice roast against the grain and pile on warm plates.
10. Serve the gravey and vegetables on the side.
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