Wednesday, May 30, 2012

Pot Roast with Red Potatoes and Carrots


As I was learning to cook a roast, I easily went through about 15 roasts (and those suckers are NOT cheap).   One by one, they continued to turn out tough and bland.  I would call my mom after each one to complain and cry to her about the stubborn hunks of meat that refused to fall apart...like they were SUPPOSSED TO!  

Determined to feed my family a juicy and tender roast, I persisted.  Each time, I would tweek something, more broth, lower heat, longer time....Finally, one glorious Sunday afternoon, I pulled my roasting pan out of the oven and VIOLA!  I saw the tender roast I had been dreaming about all along!  Yeeeaah!   

Pot Roast with Red Potatoes and Carrots







Ingredients:

ROAST:
4lb chuck pot roast
2 cans beef broth
salt and pepper, to season (or your favorite seasoning)
8-10 red potatoes
1 white onion
1 bag of baby carrots
1 Tablespoon, Kitchen Bouquet (to darken the color of the gravy)

GRAVY:
3-4 packets of beef gravy mix
1 packet of Au Jus gravy mix
1-3 cups, milk

To cook the roast:

Preheat oven to 225º.  
In a roasting pan, place the roast in the center.  Season with salt and pepper and pour the 2 cans of broth  in.  Surround the roast with the potatoes and carrots. Chop the onion into four equal sections and place around the roast as well.  Add the Kitchen Bouquet.  

Roast in the oven for 5 hours.  After 5 hours, check the tenderness of the meat, turn up oven to 250º and roast another hour. 

To make the gravy:

Remove the roast and veggies and place the roasting pan over the burners on the stove.  While the juices is heating, mix in 3-4 packets of beef gravy mix.  Use a whisk to mix together.  Sprinkle in about half of the Au Jus gravy mix and add enough milk to taste.  You don't want it to be too salty. Heat and stir until the sauce thickens.  

*Our favorite rolls: Kings Hawaiian Sweet Rolls. 





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