OK - so I have never made Pot Roast before, and always wanted to. When I got a new enamel cast iron dutch oven (cuisinart - on sale TJMaxx), I decided to give it a try. Any covered pot will work - metal, cast iron, or glass. I bought my roast at my local butcher, and it was already trimmed of fat, and tied. If you buy it at supermarket, trim off excess fat with a sharp knife, and tie the roast together with twine - 2 pieces of twine, in order to keep the cooking more even. This is yet another easy one-pot dish...although I did make mashed potatoes and string beans separately.
- 1 boneless rump roast or chuck roast - approx 3 ~ 3 1/2 lbs
- olive oil
- 1 large yellow onion (sliced), 1 package baby bell mushrooms (sliced), 2 large carrots (cut up), 4 cloves of garlic (whole)
Take the roast out of fridge 1 hour beforehand. Pre-heat oven to 300 degrees. Heat up 3 tbsp olive oil in dutch oven on the stove top. Get this HOT! Sprinkle the roast with (kosher) salt and pepper. Sear the roast in the pot, getting all sides a nice brown color - approx 4 to 5 minutes per side....including the ends, if it is shaped like a log. Remove roast from pot and set aside. Add all the vegetables to the pot, and let them caramelize - approx 10 ~ 15 minutes. Then, add the roast back to the pot, on top of the veggies. Fill pot with water, about halfway up the roast. Cover and put in oven for 3 hours.
Once done, carefully (meat is very tender and will fall apart) remove the roast and let rest on plate, tent a piece of alum foil over it. With slotted spoon, remove veggies and set aside. The makings for gravy are left - heat over burner....add a little bit (1 tbsp) of flour and whisk together, to thicken it up....and add more stock (or even a little bit of red wine) if there is not enough gravy for everyone. Feel free to add any other spices/herbs that you like - for example - more cracked pepper and thyme. Put everything together on a big plate for the table - the roast, veggies, gravy, and serve.