Name: Best Pot Roast
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1 rolled boneless beef chuck roast (6 pounds) -; 2 tablespoons canola oil -; Salt and coarsely ground pepper -; 1 large onion, coarsely chopped -; 2 medium carrots, coarsely chopped -; 1 celery rib, coarsely chopped -; 2 cups water -; 1 can (14-1/2 ounces) beef broth -; 2 bay leaves -; GRAVY: -; 1/4 cup butter, cubed -; 1/4 cup all-purpose flour -; 1 teaspoon lemon juice -; 4 to 5 drops hot pepper sauce -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Best Pot Roast

1. 1 rolled boneless beef chuck roast (6 pounds) -

2. 2 tablespoons canola oil -

3. Salt and coarsely ground pepper -

4. 1 large onion, coarsely chopped -

5. 2 medium carrots, coarsely chopped -

6. 1 celery rib, coarsely chopped -

7. 2 cups water -

8. 1 can (14-1/2 ounces) beef broth -

9. 2 bay leaves -

10. GRAVY: -

11. 1/4 cup butter, cubed -

12. 1/4 cup all-purpose flour -

13. 1 teaspoon lemon juice -

14. 4 to 5 drops hot pepper sauce -

How to cook deliciously - Best Pot Roast

1. Stage

In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a large roasting pan; season with salt and pepper. Add the onion, carrots and celery.

2. Stage

In a large saucepan, bring the water, broth and bay leaves to a boil. Pour over roast and vegetables. Cover and bake at 350° for 2-1/2 to 3 hours or until meat is tender, turning once.

3. Stage

Remove roast to a serving platter and keep warm. For gravy, strain pan juices, reserving 2 cups. Discard vegetables and bay leaves.

4. Stage

In a large saucepan over medium heat, melt butter; stir in flour until smooth. Gradually stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice and hot pepper sauce. Serve with roast.