Sadly, my father passed recently and it was extremely unexpected, which has been tough for my entire family, but one thing that makes us feel close to him is making his favorite dishes. My Mom wasn't able to due much during her mourning, she did take the time to make her Pot Roast, one of my Dad's favorite meals. This recipe is pure love and it feed our family most Sunday dinners. I
know many people will say their Mom makes the best pot roast, so I am going to say it too . Though I no longer eat beef, I do rejoice in the gravy and smother all the veggies in this liquid gold. I hope you love this as much as we do.
My Mom is an amazing cook and she has inspired me my entire life. Her pot roast is simple but so darn flavorful, especially when you add the gravy. Take the time to make this recipe, it's worth it.
3 lb chuck roast (we love Butcher Box)
2 tablespoons Olive Oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic granules
1 pound carrots, cut into 2-inch pieces
1 pound Yukon gold potatoes, cut into quarters
2 large sweet onions, cut into quarters
Gravy
Roast drippings
2 cups beef stock or water
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1 teaspoon dried parsley
3 tablespoons cornstarch
1/2 cup heavy cream
1/2 teaspoon Maggi (optional but REALLY GOOD)
1 tablespoon butter
Preheat oven to 350˚
Thoroughly dry roast. Season with salt and pepper.
Heat a 6-quart heavy-bottomed pot over medium-high heat for two minutes, add the olive oil, and chuck roast. Sear all sides until browned and release easily from the pan's bottom. Add the garlic granules to the meat after it is seared.
Bake for 45 minutes. Remove the lid, add the carrots, cover, and bake for 30 minutes. Remove the lid, add the potatoes and onions and bake for an additional 30 minutes. Remove from the oven, and plate the beef and veggies.
Place your pot with the drippings on the stovetop over medium-high heat. Add the water, scrape the sides of the pot and whisk until drippings and water have combined. Add salt, pepper, paprika, and dried parsley and whisk. In a small bowl, add the cornstarch and slowly add the cold cream; whisk until combined. Turn the stove to low heat and slowly whisk your slurry into the drippings. Whisk until well combined and the sauce has thickened. Add the Maggi and butter, whisk, and enjoy :)
Welcome to my kitchen.
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