Family Spice Recipe for Classic Pot Roast

Classic Pot Roast with Mushrooms & Vegetables

Recipe by Family Spice

 

 

 

INGREDIENTS:

  • 1 4 lb beef chuck roast
  • salt and pepper
  • 2 TBS olive oil
  • 1 14.5 oz can crushed tomatoes
  • 1 cup water
  • 2 medium yellow onions,quartered
  • 3 garlic cloves, chopped
  • 1 bunch baby carrots
  • 2 celery stalks, sliced
  • 8 oz mushrooms, sliced in half
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves

 

  1. Trim off excess fat:
    • 1 4 lb beef chuck roast
  2. Season all sides of the beef with:
    • salt and pepper/li>
  3. In a large dutch oven high heat add:
    • 2 TBS olive oil
  4. Brown the meat on all sides, approximately 5-8 minutes for each side to get a nice crust on the outside.
  5. If you are using a slow cooker, transfer meat to the slow-cooker. Otherwise, follow the rest of the steps with your dutch oven.
  6. Pour over the meat:
    • 1 14.5 oz can crushed tomatoes
    • 1 cup water
  7. Scatter around the pot roast:
    • 2 medium yellow onions,quartered
    • 3 garlic cloves, chopped
    • 1 bunch baby carrots
    • 2 celery stalks, sliced
    • 8 oz mushrooms, sliced in half
    • 2 sprigs fresh rosemary
    • 4 sprigs fresh thyme
  8. Season vegetables with:
    • salt and pepper
  9. Cover your dutch oven and simmer over low heat for 3-4 hours, basting every 30 mins. with the juices, until the beef is fork tender. For the slow-cooker, cover and cook over low heat for 6-7 hours, until the beef is fork tender.
  10. Slice the pot roast and arrange on platter surrounded by the vegetables.
  11. Serve with the pot juices.

 

Family Spice Recipe for Classic Pot Roast

 

Prep Time: 20 min

Cook Time: 3 hours in a dutch oven, 6 hours in a slow cooker

Difficulty: Easy

Servings: 8

Serving Size: approx. 1/3lb meat

Serving Suggestions: Try other great vegetables: potatoes, parsnips, shitake mushrooms. Or, if you prefer, cook without vegetables and serve with steamed or Roasted Vegetables, Classic Mashed Potatoes, Mashed Potatoes and Cauliflower or salad.

 

 

 

 

 

 

 

 

 

 

 

 

* For thicker gravy, melt 1 TBS butter in a small sauce, add 2 tsp of flour and brown for 2 mins. Add, 1 cup of pot roast juice and cook over medium-high heat until sauce thickens.

* Try to cut the vegetables a little thicker and bigger than normal since they will be slow cooking for several hours. This will keep them from getting mushy and soggy.

 

 

 

 

 

<back to the top>

<back to recipes>