I published this post last year & thought I would make this roast today so I am sharing the post again!
I have a lot of time today at home, so I decided to make a pot roast in the oven…slow roasted until it is tender & the juices run thick
My mom used to make her pot roast seasoned with a mixture of ketchup, water & garlic powder… I never really liked it!! So I am not using ketchup!!!
I salt & peppered the beef, coated it in some flour…then seared the beef in hot oil, using the roasting pan that would go into the oven…. I got impatient so I did not sear it really well… Then I took the meat out of the pot & set it aside & sprinkled the meat with some garlic powder… I dumped some thickly sliced onions in to the pot & cooked those stirring well until they were tender & starting to brown. I added about 2 cups of water that I had put about 3 tbsp of Worcestershire sauce in…mixed it around…added about 2 tbsp of tomato paste & then added the roast. Covered the pot & it went into a preheated 325f oven
I decided not to add carrots & potatoes to this roast. I will cook them separately …but certainly if you want to add vegetables to this roast go ahead. Add cut up carrots & potato..as much as you want to the roast about 1 – 2 hours before the roast will be done. I like my vegetables really soft if I am adding them to the roast… & the oven is low so it can take a while to cook depending on how big you cut them up
Today I am going to roast some vegetables separately… mayve some carrotsl, sweet potoatoes & brussel sprouts… just cut them up about the same size & drizzle with oil, salt & pepper
Here is the recipe
1 ( approx) 3 lb blade roast
salt & pepper
4 tbsp flour or more as needed
2 onions, fairly thickly sliced
2 cups water or you can use broth or wine if you want… I like using water..I do not always have wine open or broth around
2 tbsp Worcestershire sauce
2 tbsp tomato paste
Preheat your oven to 325f
You will need a dutch oven or roasting pan that can go on the stove top & into the onion.. If you do not have that, you can sear the meat & cook the onions in a frying pan then transfer to a baking dish that is big enough to have 2 cups of liquid & the meat in…& that can be covered…
- My roast had a string net on it so I tool it off, the meat fell apart a bit but I didn’t want to sear the string!
- I coated the roast with salt & pepper
- I put the flour into a pie plate & coated the meat with the flour…if you need more flour go ahead & use what you need to coat the meat in flour
- Using my roasting pan, I put some oil in to coat the bottom of the roaster…you can use any stove to oven roasting dish…
- Heat up the oil
- Add the meat, but be careful because it may splatter
- Sear all sides of the meat, using a large fork to turn it around
- Remove the seared meat to a plate to set aside..then I sprinkled garlic powder on the meat… no specific amount here…just how ever much you want
- Add the sliced onions to the pot & cook them until they are soft & starting to brown, stirring often so they cook evenly & do not burn. Add more oil needed
- I put the worsteshire sauce into the 2 cups of water
- Pour the water into the roasting pan with the cooked onions, add the tomato paste..mix well kind of scraping up the browned bits from searing the meat…
- Put the meat back into the pot
- Cover & put into the preheated oven
- Cook for 3 hours then check it out. the meat has to be fork tender
- After 3 hours the meat is nice & tender but I put the roast back into the oven at 325f uncovered to cook the juice a bit
- This type of roast falls apart.. so slice it the best you can or shred the meat
I like serving this with kasha…or serve with potato knishes…the gravy is delish on knishes…or mashed or roast potatoes… roasted veg are good… you pick!!