This dish is perfect for a cold Sunday afternoon and should yield enough leftovers for lunch or dinner the next day. It also makes the house smell wonderful. Don’t skip putting the garlic into the roast as it adds the flavor to this dish that sets it apart from other roasts. I’ve modified the recipe to replace button mushrooms with dried (much better flavor) and added tomato paste to give the sauce a little more richness.
Pot Roast (updated January 2022)
1 (4 pounds) Chuck Pot Roast (tied)
5 cloves of fresh garlic (sliced in half)
Drizzle of oil (canola or avocado)
Freshly ground black pepper
4 cups beef stock
1 pound small red skin potatoes, halved
2 medium onions, chopped rough
1 pound carrots chopped rough (You can substitute/mix parsnips if you want)
Large handful of dried/mixed mushrooms
2 Tablespoon tomato paste
1/4 cup flour (opt)
1/2 cup water (opt)
Preheat the oven to 325 degrees F.
Make 10 slits throughout the roast. Stuff a piece of garlic in each slit. Rub the entire roast with the oil. Season with salt and pepper.
Heat a large Dutch Oven, over medium heat
When the pan is hot, sear the roast on all sides, about 3 to 4 minutes per side.
Add the stock, mushrooms and tomato paste and cover. Place in the oven and cook for 4 hours.
Place the vegetables around the roast, season with salt and pepper and cover.
Cook for additional hour.
Remove the roast from the oven and arrange on a serving platter, reserving the liquid.
Whisk the flour and water together. Pour the reserved liquid and grime into a fat separator, then into a saucepan, and bring to a simmer. Whisk the flour mixture into the reserved liquid. Bring the liquid back to a simmer and cook for 4 to 6 minutes. Season with salt and pepper. Serve with the pot roast.