Mamaw's Pot Roast
Oven temp: 325 degrees
Crock Pot friendly
• 3-4 # chuck roast, bone-in is best
• Salt and Coarse ground pepper
• 3T good oil
Prepare and add last 30 minutes of roasting
• 1 medium carrot per person, peeled and cut in half
• 1 medium potato per person, peeled or scrubbed, cut in half lengthwise
• 1 large onion, peeled and sliced
• 3-4 cups of water
• 2 medium bay leaves
Allow meat to come to room temperature before beginning. Season with salt and coarse ground pepper. Dredge in flour. Heat oil to medium high heat in heavy casserole and brown both sides of roast. Top roast with sliced onion.
Add water. You may not need to use all of the water. It is important to only use enough water to come half way up the side of the roast otherwise your gravy will not have the intense beefy flavor that you want.
Cover with lid or tightly with foil, and cook this roast to begin with for 4 hours. It is done when a fork inserted comes out easily or if when mashed with a fork seems soft. Add your vegetables and return to the oven for 30 minutes or until vegetables are tender.
Remove roast and vegetables and BAY LEAVES and use pan drippings as au jus or thicken for brown gravy.
Note: this may also be done in a crock pot…you will need another utensil to do the browning. Transfer to crock potstart on high when you add liquid until liquid begins to boil then put on low and leave for at least 6 hours or until done as explained above. Add vegetables 1 hour out instead of 30 minutes.