Sunday Pot Roast
October 26, 2011
Categories: Comfort Food, Dinner, Main Dish, Beef, Roast Beef, Beef Chuck, North American, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Hanukkah, New Years, Rosh Hashanah, Sunday Dinner, Winter, Oven Roast, High Protein, Kosher, No Eggs, Non-Dairy, Alcohol, Wine, Make it from scratch more
"This is a roast I love making for Sunday dinner. I usually serve it with fresh bread and roasted herbed root vegetables. I leave the juices as is and pour some in a gravy boat to pour over the meat. I also reserve some of the juices to make gravy for hot beef sandwiches which I like to make with the leftover beef."
- FLOUR DREDGE
- Serving Size: 1 (466.5 g)
- Calories 622.6
- Total Fat - 42.6 g
- Saturated Fat - 16.7 g
- Cholesterol - 206.4 mg
- Sodium - 949.3 mg
- Total Carbohydrate - 10.1 g
- Dietary Fiber - 1.4 g
- Sugars - 1.5 g
- Protein - 45.5 g
- Calcium - 76.7 mg
- Iron - 4.8 mg
- Vitamin C - 3.2 mg
- Thiamin - 0.2 mg
Mix flour dredge ingredients together and coat outside of roast.
Heat cooking oil in a Dutch oven, making sure there is enough to cover bottom of pan, and brown roast on all sides.
Remove roast from Dutch oven and sprinkle in 2 tbsp flour.
Slowly pour in broth and wine while whisking so flour does not clump.
Continue whisking, scraping bottom as you go to loosen up the bits stuck on bottom, until well mixed.
Bring liquid to a boil and let boil for 2 minutes.
Remove from burner and carefully add browned roast.
Add remaining ingredients except for dried mushrooms.
Cover and cook in a 325 degree Fahrenheit oven for 2 and a half hours.
Remove from oven and toss in chantrelles, these are simply for flavour and will be removed later as they are too tallowy.
Return to oven and cook for another hour to an hour and a half or until roast is fork tender.
Remove roast from pot and set aside.
Strain juices and return to pot.
If you would like gravy instead of the juices as they are, bring juice to a boil and add a mixture of 2 tablespoons corn starch to 2 tablespoons water, stirring until thickened.
Tear apart the roast and serve with juices or gravy.
Tips & Variations
No special items needed.