All American Pot Roast
A simple classic American style pot roast. Cooks slowly creating a complete one pot meal.
Yield
6 servingsPrep
10 minCook
120 minReady
130 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
beef stock
prepared, fresh or canned |
|
| 3 | tablespoons |
canola oil
|
|
| 2 | cups |
onions
chopped |
|
| 2 | cups |
carrots
peeled and sliced |
|
| 2 | tablespoons |
unbleached all-purpose flour
|
|
| 3 | pounds |
beef chuck roast
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
beef stock
prepared, fresh or canned |
|
| 45 | ml |
canola oil
|
|
| 473 | ml |
onions
chopped |
|
| 473 | ml |
carrots
peeled and sliced |
|
| 3E+1 | ml |
unbleached all-purpose flour
|
|
| 1.4 | kg |
beef chuck roast
|
|
Directions
Heat 2 tablespoons of oil in large pot over medium heat.
Add the roast and brown well on all sides. Remove roast and set aside. Pour off any accumulated fat.
Heat the remaining oil in the pot and add the onions and carrots. Cook stirring frequently for 5 minutes or until tender.
Turn heat to high.
Add the roast along with any accumulated juices and the beef stock into the pot.
Bring to a boil then reduce heat.
Cover and simmer for 2 hours or until fork tender.
Remove the roast from the pot.
Whisk the flour with ½ cup of the liquid in the pot.
Add the flour mixture back into the post and heat over high heat until boiling.
Cook for 2 minutes until thickened to make a gravy.
Slice the roast and serve with the gravy.
