I like making pot roast. It is one of those recipes I grew up with.
My mother would buy a roast, usually because they were inexpensive, throw it in a crock pot with carrots and potatoes and an envelope of onion soup mix.
She used onion soup mix in everything. I think she thought it was a seasoning. I think I have mentioned she doesn’t really cook well. So at least she tried I guess.
I had never made a real roast until much later in my life. I mean, not in a crock pot at least.
Searing the beef really locks in a lot of the flavor. The flour gives the roast an almost caramelized crust on the outside. This makes the roast super moist, locking in the juices.
Slow cooking is always the way to go when making a roast. The low and slow effect always produces a delicious and moist roast.
For the potatoes I used baby new potatoes. I love these little potatoes. You don’t have to cut them! I also opted to leave the peels on. I enjoy the potato peels, I think it gives the dish a more rustic feel.
Honestly, this roast was absolutely delicious!
ROLLED POT ROAST
5 Pound Rolled Chuck Roast
1 Clove Garlic, Cut
2 Teaspoons Salt
3 Tablespoons Flour
2 Tablespoons Fat
1 Cup Water
6 Potatoes, Peeled
8 Carrots, Cleaned
6 Onions, Peeled
Rub meat with garlic. Sprinkle with salt and rub in flour. Heat fat in a Dutch oven. Brown beef on all sides then place on a low rack. Add 1 cup water, or enough to measure 1 inch. Cover tightly. Simmer over low heat and cook about 1 hour per pound, adjusting water as necessary. Add vegetables during the last hour.
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