Name: The Best Old-Fashioned Pot Roast
Cook time: 3 h
Ingredients: 1 center cut chuck roast (or 7-blade roast), about 3 pounds; salt and pepper, to taste; oil, to taste; 1 quart beef stock or broth; 4 sprigs fresh rosemary; 5 clove garlic, peeled; 2 tablespoon corn starch

The Best Old-Fashioned Pot Roast

By: Lana from Never Enough Thyme

3 Comments

By: Lana from Never Enough Thyme

When it comes to home-cooked meals, it's hard to beat a hearty, comforting dish like pot roast. Here, with this recipe for The Best Old-Fashioned Pot Roast, you can learn how to cook a deliciously mouthwatering version of the classic dish. It's quick to prepare and once it's in the oven you can pretty much forget about it while the meat cooks itself to perfection. If you've always wanted some great easy pot roast recipes to add to your supper collection, be sure to add this one because it's mighty tasty and a winner every time it's served.

Notes

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Cooking Time3 hr

Ingredients

1 center cut chuck roast (or 7-blade roast), about 3 pounds
salt and pepper, to taste
oil, to taste
1 quart beef stock or broth
4 sprigs fresh rosemary
5 cloves garlic, peeled
2 tablespoons corn starch

Instructions

Preheat oven to 400 degrees F.
Generously season both sides of the roast with salt and pepper. Pour just enough oil into a Dutch oven to cover the bottom and heat over medium-high heat. Brown the roast on both sides. Remove from the heat.
Add the beef stock or broth. If necessary, add enough water to bring the level of liquid halfway up the side of the roast. Add the rosemary and garlic.
Cover tightly and place in preheated oven. Cook for 1 1/2 hours. Remove from oven and allow to stand for 10-15 minutes before slicing.
To make the gravy: Remove the roast from the pot. Place the pot over medium-high heat and bring the liquid to a boil. Dissolve corn starch in cup water and stir into boiling liquid. If desired, mash the softened, cooked garlic and add to the gravy.

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SissieSass

Nov 30, 2018

How much rosemary would I use with the dried spice? I love the way rosemary infuses the meat with flavor when you cook it in the crock pot, but I am ready to try this oven version and see how it compares. It sounds like it is going to be just as juicy and moist as the slow cooker version.

Ruthep

Jan 31, 2017

I have never made a roast in this way. I cook a beef roast at 375 degrees and for this size, I would roast for an hour and a half or so. So, with the adding broth, this seems to work out right. I like using flour instead of cornstarch for the gravy. I like the texture better, but the taste is pretty much the same. If you want a clear gravy, use water. If you want a cream gravy, use milk. I like the rosemary in it.

fredhomer 9960735

Nov 04, 2015

If you cook a 3lb chuck roast for only an hour You'll still be chewing tommorownight at dinner