Sunday Pot Roast

7
Servings
30m
Prep Time
4h
Cook Time
4h 30m
Ready In


"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."

Original recipe yields 7 servings
OK
  • FLOUR DREDGE

Nutritional

  • 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

Step 1

Mix flour dredge ingredients together and coat outside of roast.

Step 2

Heat cooking oil in a Dutch oven, making sure there is enough to cover bottom of pan, and brown roast on all sides.

Step 3

Remove roast from Dutch oven and sprinkle in 2 tbsp flour.

Step 4

Slowly pour in broth and wine while whisking so flour does not clump.

Step 5

Continue whisking, scraping bottom as you go to loosen up the bits stuck on bottom, until well mixed.

Step 6

Bring liquid to a boil and let boil for 2 minutes.

Step 7

Remove from burner and carefully add browned roast.

Step 8

Add remaining ingredients except for dried mushrooms.

Step 9

Cover and cook in a 325 degree Fahrenheit oven for 2 and a half hours.

Step 10

Remove from oven and toss in chantrelles, these are simply for flavour and will be removed later as they are too tallowy.

Step 11

Return to oven and cook for another hour to an hour and a half or until roast is fork tender.

Step 12

Remove roast from pot and set aside.

Step 13

Strain juices and return to pot.

Step 14

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.

Step 15

Tear apart the roast and serve with juices or gravy.

Tips & Variations


No special items needed.

Buzymomof3

Very tasty - I did it in the pressure cooker because I was running late, great flavors and the meat was falling apart. Made TONS of gravy. Thanks for a great meal! Made for Billboard tag Dec 2014.

review by:
(14 Dec 2014)

rpgaymer

This was one of the better pot roasts that I have made. The meat was very tender, and the sauce was full of flavor. I did not have the dried mushrooms on hand, so I substituted those with a couple teaspoons of Maggi seasoning for that umami boost of flavor. I decided to go the gravy route, and after I added the corn starch I also whisked in half a stick of butter to give it a nice creaminess. The meat and gravy were perfect served over a big pile of mashed potatoes!

review by:
(18 Aug 2014)

LindasBusyKitchen

Update: I made this with a bottom round roast this time and I loved that it is so tender you can literally cut it with a fork. I used my electric knife to cut it into thinner slices about 1/4 inch. I made gravy and all was very good. 12-17-2012 This is a lovely, very tasty and delicious tender roast. I used Baby Bella mushrooms instead of the Chantrelles and just left them in with the juices. I also cooked potatoes and carrots in with the roast toward the end of cooking time. It made for a really delicious meal for me and a couple of my friends! Thank you for another great recipe Bea! Linda

(17 Dec 2012)

AcadiaTwo

WOW! This pot roast was amazing! We are taking it luxury camping this weekend to upstate Pennsylvania. I cooked it yesterday in preparation but after I sliced it, I ate it right on the cutting board. It is so flavorful and tender. This is my new favorite way to make pot roast! Thanks for posting! Made for Billboard tag.

review by:
(30 Nov 2012)