Slow Cooked Pot Roast
Our pot roast is our favorite recipe. It is easy to
prepare and can make economical cuts like chuck and round roasts very tender
One 3-4 lb chuck, round, shank or brisket roast
2 medium onions
3 stalks of celery with or without leaves
1 tsp salt
½ tsp pepper
1 tsp of dried thyme or 1 tbl fresh chopped
½ tsp of dried marjoram or 1 tbl fresh chopped
one whole bay leaf
Choose an oven safe dutch oven pot large enough to hold
your roast and vegetables. Add the thawed roast to the pot and fill with
enough water to cover the roast by about an inch or so. Peel and quarter
the onions. Peel and cut the carrots into three inch pieces. Trim the
celery into three inch pieces and add it with or without leaves. Add the
spices to the pot and the preparation is done.
It is essential that you cover the pot to keep the
water inside. Place the entire covered pot in the oven to cook at 300F.
Cook a minimum of six hours and up to 12 hours. Make sure that the water is
not evaporating and add water if necessary. We cook this overnight or you
can put this in the oven before going to work and have a meal ready when you
return home. If you are nervous about leaving a pot in the oven while away,
test it first while you are home to make sure the water doesn't evaporate.
We cook ours in a Revere ware Dutch oven for 12 hours without needing to add
water. A crock-pot can also be used.
The above recipe produces a great roast with very
little preparation time. But if you have the time, there are some
interesting variations you can try.
1) When the roast is done remove it from the pot. Put
the pot on the stove top and strain out the soft vegetables. Simmer the
juices until they are reduced by half. Add freshly cut root vegetables like
carrots, turnips, rutabagas, potatoes and onion and celery. Simmer for
another hour until the vegetables are done and serve as a side dish with the
pot roast. The cooking liquid can be used as a gravy or saved for other
recipes calling for beef stock.
2) After removing the roast and bay leaf, puree the
juices and soft vegetables in a blender or food processor. Return the puree
to the pot and simmer until thick. Use as gravy for the pot roast.