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Pot Roast
This classic pot roast is a savory main dish with carrots, onions, potatoes in a rich gravy. Pairs well with homemade biscuits, cornbread or dinner rolls. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Position oven rack in center of oven or one rung below if necessary to accommodate a pot or deep casserole dish. Preheat oven to 325 degrees.
  2. Rinse meat. Dry with paper towels.
  3. Place in a container. Cover with lid. Allow to sit on kitchen counter until it is room temperature (45 minutes to 1 hour).
  4. Over medium-high heat, warm olive oil in a dutch oven or large skillet.
  5. Pat meat dry again with paper towels. Pierce with fork all over front and back. Season with salt and black pepper.
  6. Brown the meat on both sides and the edges. Will take about 10 minutes. Remove browned meat and place on a large platter.
  7. Melt butter in pot. When it foams, add chopped potatoes, onion wedges, chopped carrots, rosemary and bay leaves. Season with salt and black pepper.
  8. Reduce the heat to low and partially cover pot with a lid. Cook for 10 minutes to slightly soften vegetables. Stir occasionally.
  9. Stir in tomato paste (if using), add beef stock (or use flour/water mixture) and bring to a boil. Scrape up all brown bits on bottom of pot.
  10. Carefully place browned meat into pot. Pour in enough beef broth to reach edges of meat.
  11. Cover the pot with a tight-fitting lid and place in oven. Roast for 1½ to 2 hours OR until meat is fork tender.
  12. Remove pot roast to carving board. Allow to rest 15 minutes.
  13. Slice meat against the grain. Remove and discard rosemary stems and bay.
  14. Serve sliced meat on a platter with vegetables.
Recipe Notes

Beef Stock Substitute

In medium-sized bowl, combine 1/4 cup of self-rising flour (sifted) with 3 cups of hot water.  Stir until dissolved before using in recipe.