Slow Roasted Pot Roast

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

Ingredients

1 ( approx) 3 lb blade roast

salt & pepper

4 tbsp flour or more as needed

oil

garlic powder

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

Method 

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…

1. 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!
2. I coated the roast with salt & pepper
3. 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
4. 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…
5. Heat up the oil
6. Add the meat, but be careful because it may splatter
7. Sear all sides of  the meat, using a large fork to turn it around
8. 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
9. 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
10. I put the worsteshire sauce into the 2 cups of water
11. 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…
12. Put the meat back into the pot
13. Cover & put into the preheated oven
14. Cook for 3 hours then check it out. the meat has to be fork tender
15. 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
16. 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!!

Enjoy!