Tender Juicy Pot Roast With Gravy

 

You can get a tender, falling apart pot roast by cooking it low and slow.  By baking at a lower temperature, the meat will cook evenly throughout.  

If you bake the roast at 350°, it will get done faster, but the interior is not going to cook at the same temperature as the outside of the pot roast. This results in uneven heating or cooking. The exterior will be well done while the center is still rare.  By cooking at a higher temperature, your results may turn out to be a dried out, tough pot roast that no one will like.

Ingredients

1 3 to 5 lb. beef roast (We use what ever is the cheapest.)
salt, pepper garlic and onion powder
2 Tbs. oil
1 to 2 onions, quartered
15 or more baby carrots or 6 large carrots cut into 2 inch pieces
4 or 6 potatoes, quartered or halved
4 c. beef stock or broth (you can substitute 1 cup  broth for 1 cup red wine)
1 tsp. thyme leaves (optional)
1 tsp. rosemary (optional)

Gravy

2 3/4 c. meat broth
1 Tbs. cornstarch or 2 Tbs. flour
1/4 c. water

Directions

Preheat oven to 200°

Pour the oil into the bottom of a Dutch oven or a roasting pan. 

Season all sides of the beef roast with salt, pepper, garlic powder and onion powder.  I did not give amounts for the seasonings. Everyone has a difference preference of who much they want to use. 

Place the seasoned beef roast, fat side up, into the Dutch oven.

Add the onions, baby carrots, potatoes around the beef roast. 

Pour in the beef stock or broth. Add the thyme leaves and rosemary.

Cover with a tight-fitting lid and place in the oven. 

Bake 8 to 10 hours or until the internal temperature reaches 145°.  If the roast is larger, it may take an up to 15 hours.  

To make gravy

Remove the meat, potatoes, onions and carrots from the Dutch oven or roasting pan. Try to skim off as much of the fat as possible from the liquid.

Use the meat broth left in the Dutch oven or roaster to make gravy.  You  will need at least 2 3/4 cups broth to make the gravy.  If you don't have enough, just add some more broth. 

Put the Dutch oven on the stove top over medium heat and bring it to a simmer.

In a small bowl, mix 2 tablespoons cornstarch or flour in a 1/4 cup of water.  Stirring constantly, slowly pour the cornstarch mixture in bubbling beef stock. Cook and stir until it is thickened to your liking.  If it does not get thick enough for you, mix up some more flour or cornstarch mixture and add that slowly into the bubbling gravy.

You can also use this same recipe in a slow cooker and get the same results.