Recipe Station

Here's everything you need for this hearty pot roast. You need 45 minutes of prep time for this recipe that makes eight servings.

Let's Get Started… 

Ingredients To Gather:

• 1 boneless beef roast, 2 1/2-3 lb, cut to fit pot or crockpot
• 2 tablespoons oil
• salt and pepper, to taste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon instant beef bouillon
• 1 teaspoon dried basil, crushed
• 3⁄4 lb new potatoes or 2 medium sweet potatoes
• 1 lb carrots or 6 medium parsnips, peeled, cut into 2-inch pieces
• 2 onions, cut into wedges
• 2 celery ribs, bias-cut in 1-inch pieces
• 1⁄4 cup flour

Directions To Follow:

Start by trimming the fat from the meat, and then browning the meat on all sides in hot oil in a Dutch oven and draining the fat when you're done. Next, combine 3/4 cup water, Worcestershire sauce, bouillon, basil and salt and pepper, pour over the meat and then bring the entire thing to a boil. Reduce the heat and simmer covered for 1 hour. Next, peel the potatoes. If you're using new potatoes, peel a strip of skin from the center of each, and if you're using sweet potatoes, peel and quarter each of them. After that, put the carrots, onions, potatoes and celery to the pot, bring to a boil and reduce heat. Simmer covered for between 45 and 60 minutes or until tender, adding water during the cooking process as needed. When it's done, move the roast and vegetables to a platter and save the cooking juice.

Now you'll make the gravy. To do this, measure the juices leftover from cooking, skim the fat off of the liquid and then add water to make 1 1/2 cups of liquid. Pour this into the Dutch oven, and then combine the flour and 1/2 cup of water in a small bowl. Add this to the pan juices and then cook over medium heat while stirring. Cook until thickened and then cook another minute, season to taste, and serve with the pot roast.

You can also cook this oven in the oven or a slow cooker. To cook it in the oven, bake covered for 1 hour at 325 degrees Fahrenheit after browning the meat and adding the liquid mixture to the pan. After this, prepare the potatoes as directed, add the vegetables to the meat, and then bake, covered for between 45 and 60 minutes or until tender. Make the gravy as directed and then you're done.

To use a slow cooker, trim the fat from the meat and then slice the vegetables into a 4- or 5-quart crockery cooker. Add the meat to the cooker, placing it on top of the vegetables, and then add the liquid mixture to the cooker. Cover and cook for between 10 and 12 hours on low or between 5 and 6 hours on high. Prepare the gravy as directed and you're finished.

Finished!

See, no matter which method you choose for this classic pot roast recipe, it's a simple and straightforward process that even the busiest cook can handle.

Let Us Know If You Tried It & How It Turned Out!

Article Source: Food