Best Pot Roast
My husband and I used to raise cattle, so I prepared a lot of beef. This old-fashioned pot roast is the best, smooth gravy is a tempting topper for the tender, flavorful meat. I like to serve it with crisp potato pancakes.
Ingredients
- 1 rolled boneless beef chuck roast (6 pounds)
- 2 tablespoons canola oil
- Salt and coarsely ground pepper
- 1 large onion, coarsely chopped
- 2 medium carrots, coarsely chopped
- 1 celery rib, coarsely chopped
- 2 cups water
- 1 can (14-1/2 ounces) beef broth
- 2 bay leaves
- gravy:
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1 teaspoon lemon juice
- 4 to 5 drops hot pepper sauce
Directions
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1In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a large roasting pan; season with salt and pepper. Add the onion, carrots and celery.
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2In a large saucepan, bring the water, broth and bay leaves to a boil. Pour over roast and vegetables. Cover and bake at 350° for 2-1/2 to 3 hours or until meat is tender, turning once.
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3Remove roast to a serving platter and keep warm. For gravy, strain pan juices, reserving 2 cups. Discard vegetables and bay leaves.
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4In a large saucepan over medium heat, melt butter; stir in flour until smooth. Gradually stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice and hot pepper sauce. Serve with roast.
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