After taking the dog for a walk in the crisp cool autumn air I sat down and browsed through my recipes trying to decide which one would be on the menu today…what says Fall better than an Old Fashioned Pot Roast? I remember my Mom-Mom used to make one – she cooked it for so long that the beef became tough but the gravy was so delicious…I’ve tweaked her original recipe just a bit over the years; adding more flavor, cooking the beef to tender perfection and still enjoying the delicious gravy!
Old Fashioned Pot Roast
3-4 lb boneless beef chuck roast
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon parsley
fresh ground black pepper
1 tablespoon butter
3 onions, peeled and chopped
2 whole garlic cloves
2 cups beef broth
4 large carrots, peeled and chopped
3 large potatoes, peeled and chopped
Season the chuck roast with the salt, marjoram, thyme, basil, parsley and pepper. In a large deep pot or skillet heat the olive oil. Dust one side of the chuck roast with half of the flour. Place into skillet. Dust the remaining flour over the top of the roast. Brown on both sides (2-4 minutes each side).
Add the butter, one chopped onion and the garlic cloves to the skillet. Pour 1 cup beef broth into skillet. Bring to a boil; reduce heat to low and simmer two hours. Add the remaining onions, the chopped potatoes and carrots along with the second cup of beef broth. Bring to a boil; reduce heat to low and simmer 1-1 1/2 hours until beef and vegetables are tender.
Remove the roast. In a container, whisk together 1/4 cup flour with 1/2 cup cold water and 1/2 teaspoon salt. Pour into the skillet. Bring to a boil; reduce heat and simmer until thickened. Meanwhile, shred the beef.
Place some shredded beef into bowls and spoon on some veggies and gravy. Delicious!