Sunday Pot Roast Dinner With Potatoes Carrots and Gravy

Good Old Fashioned Sunday Pot Roast Dinner. Compete with carrots and potatoes and pot roast gravy.

Course Main Course Beef

Cuisine American

Prep Time 20

Cook Time 3

Servings

Calories 468kcal

Author Lea Ann Brown

Ingredients

3 tablespoons Neutral Oil Avocado, vegetable or canola work well here.
2-3 pounds Beef Chuck Pot Roast I look for a weight towards 3 pounds.
2 Tablespoons flour
1 Tablespoon Kosher Salt
1 Teaspoon Fresh ground black Pepper
1 cup water or beef broth
3-4 Cups Carrots washed, peeled, cut into chunks. About 4 good sized carrots
3-4 Cups Yukon Gold Potatoes Cut into chunks
TO MAKE THE BEEF GRAVY
4 Tablespoons Butter
4 Tablespoons All purpose flour
2 Cups Liquid from the pot roast Add beef broth if needed to make 2 cups
1 Tablespoon Worcestershire Sauce

Instructions

Preheat oven to 425 degrees
Sprinkle the chuck roast with salt and pepper and dust with flour, covering the entire pot roast.
Heat a Dutch oven over medium high heat. When the pan is hot, add the oil. When the oil starts to shimmer, add the roast. The oil should be hot enough that the meat sizzles when it hits the pan.
Brown the roast on two sides. About 5 minutes per side.
Place the seared roast beef in the roasting pan uncovered. Cook the roast at 425 degrees for 20 minutes.
Lower oven temperature to 325 degrees.
Add the water or broth and sprinkle the vegetables around the meat.
Cover and oven roast for 2 ½ to 3 hours or until meat is fall apart tender. Check the meat about half way through cooking time to see if more water needs to be added. Add up to one to 1 ½ cups.
Use a meat fork and large spoon to remove the pot roast and the vegetables to a serving platter. Cover with foil to keep warm.
Pour the drippings/liquid from the roasting pan into a Pyrex measuring cup. Add enough beef broth or water to equal two cups of liquid. Many times, my Le Creuset Dutch Oven is so heavy duty that there's no liquid left at the end of the cooking time. Use one 14.5 ounce can of beef broth and add a little water to make 2 cups.
Heat the Dutch oven over medium heat stove top. Add the butter to the Dutch oven. Once the butter is melted, add the flour and stir over medium low heat making a roux.
To serve, simply transfer roast to a serving platter and arrange vegetables around the roast. Serve the gravy in a gravy boat on the side.
Cook for about 3 minutes to cook the raw flour flavor out of the roux, stirring to dislodge any brown bits that have stuck to the bottom. That's what makes a better gravy. Watch it closely so it doesn't burn. Add the beef stock and Worcestershire and and stir until thickened. Taste and adjust for salt and pepper.

Notes

Tips For Success

When searing the meat, make sure the oil is hot enough that the meat sizzles when it hits the oil.

You'll know when the meat is ready to turn when it easily releases from the pan. Use a meat fork to spear the meat, and don't try to force turn. The meat will let you know when it's property seared by easily releasing from the pan.

I like using Yukon Gold potatoes for this pot roast dinner. Not only for their medium starch texture, but they also don't need to be peeled. Simply wash, cut away any bad spots and chop.

Nutrition