Beef Pot Roast

Beef Pot Roast has always been a family favorite and a crowd-pleaser at our house. 

It is an easy but impressive Sunday dinner, especially served with some homemade dinner rolls or good whole-grain bread.

We have always considered vegetables as optional because of the carrots, but a side of steamed broccoli will accent the meal nicely.

Beef Pot Roast

Prep Time: 20 minutes                                                         Baking Time: 1 hour

Serves 3-6 people

Ingredients

1 tablespoon of vegetable oil

3 pounds of beef chuck roast or rump roast

6 large potatoes

1 cup of baby carrots

1 medium onion

3 cups of beef broth

1/3 cup flour

Salt and pepper

Instructions

1. Preheat the oven to 375 degrees F.
2. Peel the potatoes and cut them into quarters.
3. Peel the onion. Cut it into quarters and then in half.
4. Heat the oil in a 6-8 quart cast iron pan with a lid, a Dutch oven, or an oven-safe pan with a lid, over a medium-high heat.
5. Place the roast in the pan and lightly brown on all sides.
6. Sprinkle flour over the roast and brown again over medium heat until juices begin to soak into the flour. Watch carefully so you don’t burn the flour. Turn and sprinkle four on the other side and brown. Sprinkle with salt and pepper and turn again.
7. Turn off the heat.
8. In a 4-cup measuring cup or a bowl, heat the beef broth.
9. Sprinkle in the flour, whisking vigorously with a fork until all of the flour is mixed in. Continue to whisk until you have a creamy, smooth mixture with no lumps.
10. Whisk the flour-broth mixture around the meat.
11. Add the potatoes, carrots, and onion, poking down into the gravy mixture until they are covered.
12. The gravy mixture should be thin and creamy, and it should cover the meat completely. If not, add a little more broth and stir it in.
13. Make sure the lid is on securely and bake for 50 minutes.
14. Test the meat with a meat thermometer. If the center has reached 165 degrees, it is done. If not, bake for 10 more minutes and test again. Make sure the meat is still covered and not drying out. If it is, add a little broth at a time until it is covered and stir it into the gravy.
15. Transfer to a serving plate, and pour gravy into a gravy pitcher.
16. Enjoy!