0 0
Classic Pot Roast

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1200 g Beef shoulder or chuck roast
800 ml Beef stock
500 g Potatoes
300 g Carrot
300 g Onion
2 cloves Garlic
2 tbs Sunflower oil
3 tbs Wheat flour or 1.5 tbsp potatoe starch
Salt
Grounded black pepper

Classic Pot Roast

  • 6 h
  • Serves 6
  • Medium

Ingredients

Directions

Share

Inspired by my trip to Ireland, I suggest you one of the classic Irish recipes – pot roast. This recipe is not purely Irish but rather a traditional, classic dish popular in the English-speaking countries. Pot roast is that kind of dish that brings coziness to home. It’s made from simple ingredients – beef, potatoes, carrots, onions, and seasoned only with salt and pepper, thus they release their natural flavour.

Pot roast is a wonderful idea for a family lunch or dinner. It’s easy to make, or, to be more precise, it cooks itself. Your little participation needed in the beginning, and then the roast just need a lot of time to cook in the oven and then a night in the fringe to end up as the most tender roast with most delicious gravy and vegetables.

A few words about meat – use chuck – its fibers and marbleness (intramuscular fat) are in charge for taste and tenderness of the roast. Chuck is pretty inexpensive and perfect for this dish. You can buy a piece of any shape or a few small pieces and tie them with kitchen twine.

You will need a Dutch over with a tight lid large enough for roast and vegetables. I used 2.5 l Dutch oven and 1.2 kg roast.

(Visited 38 times, 1 visits today)

Steps

1
Done

PREPARE INGREDIENTS

Preheat the oven to 95 degrees Celsius.
Cut the onion into cubes and finely chop the garlic.
Tie the roast with a cooking twine. Pat dry with paper towels and rub the roast with salt and pepper.

2
Done
15 min

ROAST

In a Dutch oven heat some oil over medium/high heat, add the roast and cook until it turns to brown on all its sides. Try to place the roast on the same place after each turn-over so that no burnt pieces are left.
Then transfer the roast to a separate plate and set aside.

3
Done
10 min

COOK ONION AND GARLIC

Reduce the heat to medium, add some oil, if needed. Add the onion and cook until transparent, scraping off the burnt meat pieces. When the onion is soft and transparent, add the garlic and cook together for 30-60 sec.

4
Done
5 h

ROAST

Return the roast back to the Dutch oven, add stock to cover halfway. Bring to a boil on the stove. As soon as it boils, place into the oven, put the lid on and cook for 5 h, turning the roast every hour. The cooking time is very approximate and depends on the meat you use. Start checking for doneness in 4 h.

5
Done

CHECK FOR DONENESS

When the roast is ready it will be fork tender and easy to pull apart.

6
Done

ADD VEGETABLES

One hours before the roast is done, take it out and add the peeled vegetables. It could be any combination of root vegetables – potatoes, carrots, parsnip, celery. Bring to a boil on the stove, cover with the lid and cook in the oven for another hour at 95 degrees Celsius.

7
Done

PREPARE TO SERVE

The ready roast can served immediately but it’s better to refrigerate it overnight to enhance its taste.
The next day take the roast out, skim off the fat and save it for later. Remove the twine and cut the roast into 1-1.5 cm slices. Transfer the pieces onto a flat baking dish, arrange the vegetables around.

8
Done
20 min

GRAVY

Place the saucepan of gravy on the stove and bring to a simmer.
In a separate saucepan, bring to a boil 3 tbsp of the fat, add 3 tbsp of flour and stir with a whisk to avoid lumps. Cook until flour is lightly browned, whisk in 1 ladle of gravy, then another one. Whisk until the mixture is thick and combined. Pour the mixture to the gravy in batches making sure to bring the mixture to a simmer after each addition before adding more. Continue until you get the consistency you need.
For gluten-free veraion please dissolve starch in cold water and add to the simmering gravy, mixing well while you do it. Let it simmer for another 2 min. Ready.

9
Done

SERVING

Pour the gravy oven the roast and vegetables. Cover with foil and place to the preheated to 95 degrees Celsius oven for 40 min. Remove, garnish with grees and serve.

previous
Chicken meatloaf
next
Roasted Red Bell Pepper Topping
previous
Chicken meatloaf
next
Roasted Red Bell Pepper Topping

Add Your Comment