A wonderful dish! Pot roast is as appropriate for Sunday dinner as for the family week-night supper. Easy to prepare, and it makes great leftovers.
Ingredients
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3-1/2 to 4-pound chuck roast
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1 teaspoon salt
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1 teaspoon freshly ground black pepper
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1 teaspoon garlic powder
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3 tablespoons canola oil
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2 cups water
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1 large onion (or 2 medium onions) cut into wedges
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5 medium carrots, peeled and cut into 2-inch pieces
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3 or 4 medium potatoes, peeled and quartered
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1/4 cup all-purpose flour
Instructions
- Rub the salt, pepper and garlic powder into the roast. Heat the oil in a large, heavy Dutch oven, and brown the roast over medium-high heat on both sides. Then pour the water around it, reduce the heat to low. Cover tightly and simmer for 2 hours.
- Place the onions, carrots and potatoes around the cooked roast, sprinkle lightly with salt, cover the Dutch oven, and simmer for 30 minutes.
- Remove from heat. Transfer the roast and vegetables to a platter and keep warm.
- Measure the liquid remaining in the pan. Add enough water to make 3 cups of liquid. Pour about one-third of the liquid into the Dutch oven. Over medium heat, sprinkle in the flour, and stir rapidly with a whisk or wooden spoon, adding the rest of the liquid gradually, and smoothing out any lumps. Cook until gravy thickens, stirring constantly. Season to taste with salt and pepper.
Notes
Pot Roast Gravy
Many cooks are reluctant to make gravy because of the potential for lumps. Admittedly, there is a knack to making gravy but, with practice, it is soon acquired. And remember, a lump or two never hurt anyone. There’s always that strainer.
Another technique for making gravy is this: Put the flour in a small bowl and add a little liquid to make a smooth paste. Gradually add more liquid until you have used about half of it. Then, pour the mixture into the Dutch oven with the remaining liquid. Cook until gravy thickens, stirring constantly.
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