After being tantalized for hours by robust aromas, mmm, and tortured by my kids demands, "mom, when will dinner be ready?" (I jest), I noticed a lot of contented smiles from this hearty meal.
Simple Pot Roast
4-5 lb. chuck roast from butcher, tied (I had a 4 1/2 lb roast)
8 carrots, halved
8 yukon gold potatoes, halved, skins left on
1 medium red onion, chopped
3-4 garlic cloves, chopped
1 32 oz. box beef stock/broth
1 ts Worcestershire Sauce
1 tbs corn starch and 1/4 cup hot water (for slurry)
Salt and pepper to taste
Preheat oven to 350. Wash, scrub, and chop vegetables (I left skins on, especially since they were organic). Heat olive oil in stock pot/dutch oven. Salt and pepper meat to taste and brown on all sides, remove (leaving beef bits on bottom of pot) and saute onion (add more olive oil if needed) until tender then garlic until tender. Add beef stock/broth, 2 halved carrots, Worcestershire Sauce. Cook, covered, in oven for 3 hours (or until meat looks tender and is starting to break up - depends on oven and pot). After 3 hours, add potatoes and 6 carrots and cook uncovered 1 hour. Remove meat and vegetables, make slurry from corn starch and water, add as needed to slightly thicken. Slice meat, lay out on platter with vegetables and pour gravy over top.
First I started by browning meat in olive oil:
After removing meat, I sauteed red onion until tender, scraping up those wonderful bits of flavor:
Don't like carrots? Use green beans instead, which my family prefers but I didn't have. However, when I use them, I always roast separately.
Rich, robust, and satisfying!
Leftovers a great for sandwiches, shepards pie, soup, breakfast potatoes, or just reheat as is.