This easy pot roast recipe creates a masterpiece. Juicy roast beef, mashed potatoes and gravy make a magnificent meal that will be requested often.
3-4 lb marbled chuck roast
In the cast iron dutch oven or a heavy skillet heat to medium-high and add 1-2 tablespoons of oil. When hot, place the roast in the heated pan and sear on all sides. Remove from the skillet and season all sides with the garlic and onion powder.
PREHEAT oven to 350 degrees.
Place the carrots, onions and garlic cloves on the bottom of the baking pan and add the wine. Carefully place the roast over the vegetables in the dutch oven. Season with salt and pepper and cover with lid.
Place pot roast in the oven and bake for 15 minutes. Lower the heat to 250 degrees and cook for 3-1/2 to 4 hours or until the roast falls apart.
You may add more onions, carrots, etc according to your family favorites or omit, it's up to you.
I like to use a heavy cast iron Dutch oven for this recipe.
Instead of baking, you may definitely slow cook a roast in the crock pot. It will be fall apart tender. If the roast is frozen, cook on high for 8 hours. If thawed, cook on high 4 hours or until the meat falls apart when poked and twisted with a fork.
Roast Beef Gravy from Drippings
1/4 cup beef drippings
1/4 cup all purpose flour
2 cups beef broth
In a saucepan heat the beef drippings on medium heat. Whisk in the flour and cook for a couple minutes until it begins to turn light brown.
Slowly whisk in the broth and continue to cook until it reaches desired thickness.
This makes 2 cups of gravy.
Green Beans Recipe
Snip off the ends of the fresh green beans if using and place in boiling water for 5 minutes. Remove from the heat and drain well.
In a heavy skillet, add the butter and melt on medium-medium high heat. Add the onion and saute the onion for 3 minutes. Add the drained green beans and beef broth. Season with the garlic powder and continue sauteeing for ten minutes.
Recipe Note: You may had 1 cup of sliced mushrooms and saute with the onion.