Do you know how to cook a beef roast? Silly question! I’m sure you probably do. But for the sake of those who don’t, here is how I do it.
I look for a fairly lean boneless chuck roast. This one weighed about three pounds.
You can roast it either in your oven or in a slow cooker, but either way, I find it essential to brown it first. To do this, I heat a couple of tablespoons of oil in a Dutch oven until very hot. I season the roast heavily with ground black pepper and salt or seasoned salt. I don’t add a bunch of random herbs – I’m sort of a purist when it comes to pot roast. Add the roast to the hot pan and leave it alone until it comes free when you shake the pan. Turn the browned roast over and add a peeled, quartered onion. Let the other side brown.
At this point I add some water and a little dry red wine. Then I cover the pan and put it in a preheated 350 degree F oven for two hours or so.
After a couple of hours I add peeled carrots and sometimes some small potatoes. (These carrots were harvested from our garden yesterday!) Cover again and continue to roast for at least another hour, or until the roast is tender and shreds, or falls apart easily.
I make gravy from the drippings and the broth left in the pan. If potatoes weren’t added during the cooking I’ll make mashed potatoes. Last night I added a few pearl onions from the garden. The roast is tender and your family and friends love you for your efforts.
Extra bonus – roast beef sandwiches from the leftovers!