Old Fashioned Pot Roast

Deep South Recipe

Cook's Notes: Use a wide spatula to extract your roast in one large piece. Set aside to rest as you use the pan drippings to make gravy, or simply pour pan drippings over the roast. Cut into chunks.

Yankee Pot Roast Variation: Add 1 stalk of celery, chopped or cut into thick slices with the onion. Last half hour, add in 1 to 1-1/2 pounds of potatoes, peeled and cut into quarters or chunks, and 2 to 3 large carrots, cut into chunks or sliced thick. Add additional stock or broth if needed, and cook remaining 1/2 hour or more, until vegetables are fork tender. Serve roast on a platter, surrounded with veggies, spooning pan juices over both.

Crockpot Variation: Sear off beef as above, if desired. Otherwise, simply salt and pepper the roast and omit the flour seasoning. If using vegetables, place all of them into the bottom of the crockpot. Add roast to the top and pour 1/2 cup of beef stock or broth over and around the roast. Reduce thyme and rosemary to 1/2 teaspoon and sprinkle on top of roast. Cover and cook on low for 8 to 9 hours, depending on the size of the roast.

Tip: DO NOT BOIL! Boiling will toughen the fibers of the meat and give you a tough and chewy roast; a slow simmer will result in a tender and moist roast. Check it with an instant read thermometer for desired doneness. The roast is done when the temperature in the center reaches 120°F to 125°F, (49°C to 52°C) for rare, 130°F to 140°F (55°C to 60°C) for medium rare, 145°F to 150°F (63°C to 66°C) for medium, and 155°F to 165°F (68°C to 74°C) for well done (Note: 120° is a pretty rare roast).

Ingredients

3 to 5 pound beef chuck roast
Several garlic cloves, cut into slivers, optional
2 tablespoons of bacon fat, Crisco shortening, or canola oil
Heaping 1/4 cup of all purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 medium onion, sliced
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme, crushed
1-1/2 cups of beef stock or broth
1 large bay leaf

Directions

Stud the roast by using the tip of a knife to cut multiple small slits in areas all over the meat and inserting slivers of garlic into each cut, if desired. Heat 2 tablespoons of fat or oil in large pot that has a lid over medium high heat. In a small bowl, stir together flour, salt, pepper, Cajun seasoning, onion powder and garlic powder with a fork. Sprinkle half of the flour mixture on the top of the roast, rub in, turn and sprinkle remaining flour mix over the other side of roast. Rub mixture into the roast, turning until thoroughly covered, including sides.

Using tongs, carefully place the roast into the hot oil and sear it on all sides. While meat is browning, slice onion into slightly thick rings. When both sides of the roast are browned, sprinkle rosemary into your palm and crush it to break it up. Sprinkle over the top of the meat. Repeat with the thyme.

Break the onion slices apart into separate rings and toss along sides and top of roast. Pour beef stock all around roast and bring to a boil. Drop in a bay leaf, reduce to a medium-low simmer, cover and cook for about 2-1/2 to 3 hours, or until tender, turning once. Baste roast or make gravy from the pan drippings and serve with rolls or French bread. Serving size is dependent on size of the roast.

More Info

Servings / Yield: 8
Prep Time: 10 min   /   Total Time: 3 1/2 hours
Category: Main Dish
Keywords: pot roast