# Fail-Safe Pot Roast Recipe
This pot roast recipe is fail-safe; you truly can’t ruin it. With fresh ingredients (no packets!), succulent beef, and a variety of vegetables drenched in gravy, it warrants a permanent place in your recipe lineup.
## Why This Recipe Is Effective
– **Tender Roast Always**: The choice of chuck roast guarantees a tender and savory result.
– **Simple to Prepare**: This recipe uses fresh ingredients, removing the necessity for pre-packaged blends or ‘cream of’ soups.
– **Wholesome Meal**: The inclusion of vegetables makes this a one-pot dish, easing cleanup.
– **Delicious Gravy**: Step-by-step directions are provided for crafting a tasty gravy.
## Ingredient Suggestions for an Ideal Pot Roast
– **Beef**: Chuck roast is the prime cut for this recipe. Other cuts such as round roast or rump roast are also suitable for slow cooking.
– **Onions**: Cook the onions alongside the roast; they will melt into the gravy, boosting the flavor. For chunkier onions, add extra with the vegetables.
– **Vegetables**: While carrots, celery, and potatoes are typical, feel free to incorporate mushrooms, turnips, or sweet potatoes.
– **Broth**: Utilize beef stock and red wine for cooking. Alternatively, you can swap the wine for extra broth, but steer clear of low-sodium broth to maintain a flavorful gravy.
– **Gravy**: The gravy is created from the meat’s juices, thickened with cornstarch or flour.
## Steps to Prepare a Pot Roast
### Summary of Steps
1. Preheat the oven.
2. Season and sear the roast.
3. Add vegetables and broth blend.
4. Simmer and cook in the oven.
5. Verify tenderness and serve.
### How to Determine If Pot Roast Is Ready
For this recipe, bypass the thermometer and go by touch. Insert a fork into the roast and twist gently; it should feel very tender and shred easily. If it’s not fork-tender, cover and cook for an additional 20 to 30 minutes.
## Common Questions
– **What can I use if I don’t have a Dutch Oven?**
Any sturdy pot with a lid that can transition from stovetop to oven will work.
– **What can substitute wine?**
Additional beef broth can take the place of wine.
– **My roast is a different size; how long should I cook it?**
Cooking times differ based on size:
– 3 lb. roast: 3-3.5 hours
– 4 lb. roast: 3.5-4 hours
– 5 lb. roast: 4.5-5 hours
– **Can I use a slow cooker?**
Yes, cook on low for 8-10 hours or high for 4-6 hours. Decrease the quantities of broth and wine due to less evaporation.
– **Is searing the roast necessary?**
Searing is advised for more flavor, but you can omit it if preferred.
## Storing Leftover Pot Roast
– **Refrigerator**: Keep in a sealed container for up to 4 days.
– **Freezer**: Freeze portions in ziplock bags for up to 3 months. Thaw overnight in the fridge.
## Pot Roast Recipe
### Ingredients
– **For the Gravy**:
– 2 tablespoons cornstarch or flour
– 2 tablespoons cold water
### Instructions
1. Preheat the oven to 300°F.
2. Season the roast with salt and pepper.
3. In a large Dutch oven, warm olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side.
4. Place onions around the roast. Mix broth, wine, garlic, rosemary, and thyme. Pour over the roast and add a bay leaf.
5. Bring to a simmer on the stovetop. Once simmering, cover and transfer to the oven. Cook for 2 hours.
6. Add potatoes, carrots, and celery, and continue cooking for another 2 hours or until fork-tender.
7. Remove the bay leaf. Shred the beef into large pieces or slice. Serve with juices or prepare gravy.
### To Prepare Gravy
1. Blend cornstarch or flour with cold water until smooth.
2. Remove beef and vegetables from the pot. Separate fat from the drippings.
3. Bring drippings to a boil, whisk in the slurry until thickened. Season to taste.
### Nutritional Information (Per Serving)
– Calories: 418
– Carbohydrates: 16g
– Protein: 35g
– Fat: 21g
– Saturated Fat: 9g
– Cholesterol: