You know the drill, put the roast in the roaster, add some stock, cook until ? and then add carrots, onions and potatoes at the right time ? and hope everything is done to the right level at the same time.
Well this is a no fail, always turns out right, recipe. And once your significant other has tried it once, you will get you way in anything with just a promise to make it again. Nothing hard about this at all.
Are you ready to be the queen of your domain?
- 4 lb pot roast, your favorite cut
- salt and pepper
- a stalk of celery and one carrot and 1 small onion
- 1 TBSP Worcestershire sauce
- 1/2 red wine
- 4-5 potatoes
- 6 carrots
- 1 large onion
- 1 TBSP canola oil
- 5TBSP butter divided 3 and 2
- 3TBSP flour
- 2 c beef stock (unsalted preferred)
- 1/4 c cream
- Salt and pepper the roast and brown in a large saute pan. Brown the edges by holding the meat upright with tongs.
- Remove roast to a large piece of heavy-duty foil. Add the celery, carrot and onion, roughly cut up. Sprinkle with Worcestershire sauce and wine. Fold up the foil and seal the roast very tightly. Place in a roasting pan and set in preheated 425° oven. Roast for approximately 1 hour and 45 minutes.
- About 1 hour before roast is done, peel onion and cut into six wedges. Clean the carrots and cut so they are approximately same size as onion pieces. Place in plastic bag with 1 TBSP oil (canola). When it is 45 before dinner, place on parchment paper on a jelly roll pan and pour out the veggies, spreading around so they aren’t touching. Move the roast aside and slide in the veggies to roast. Turn once at the half way point.
- One half hour before dinner, peel and place cut up potatoes in water and cook until tender. Drain.
- While potatoes are boiling, take saute pan that you browned the roast in. Add three TBSP of butter and melt, adding 3 TBSP of flour. Whisk together and cook for a minute. Add the beef stock. Bring to a slow boil until thick. Turn down to very low.
- Fifteen minutes before dinner at the 1 hour 45 minute time, remove roast and open CAREFULLY. Remove meat to a platter and cover with another piece of foil to rest. Carefully pour off the juices from the foil into the gravy already prepared. Taste and adjust with salt and pepper as needed.
- Mash potatoes, add 2 TBSP butter and the cream, blend.
- Remove the veggies from the oven.
- Serve it all up and go to heaven!
This should serve 4 easily.
Total Time: approximately 2 hours