Do you know the song by Johnny Cash, about the Sunday morning sidewalk and the smell of someone frying chicken? I remember it well. I also remember the smell of Sunday morning pot roast being browned, right along with the coffee perking.
You see, pot roast was easy for mom to prep and get into the oven on any busy morning, and it was pretty much a guarantee it would grace our Sunday dinner table. Sitting in church, somewhere in between Bringing in the Sheaves and the Old Rugged Cross, my mind would drift to the meal we were going to be blessed with once we crossed the threshold of home.
I admit I am a carnivore through and through. As salt love meat, so do I and today I am going to share my very satisfying recipe for home cooked pot roast.
I use a chuck roast because it has a lot of flavor. I look for one that is well marbled, but not fatty and dark red in color. The darker the meat, the better the flavor. Chuck roast is typically a tough cut of beef, therefore less expensive, so slow cooking and low heat are key. This process will leave you with a roast so tender and juicy you could cut it with a spoon.
The recipe I am sharing today is for a smaller roast serving two to four people. If you plan on cooking a larger roast, you can double this recipe but allow for additional cooking time.
2-pound chuck roast (nicely marbled but not overly fatty)
2 stalks celery, washed and cut into 2″ pieces
1 medium onion, quartered
1 pound carrots, washed and cut into 4″ pieces
6 potatoes, quartered
1 sprig of fresh thyme
Beef broth – low sodium
Salt and Pepper to taste
2 Tablespoons olive oil
Today, I am using an enameled cast-iron dutch oven as a smaller roast fits into this pot nicely. If I am roasting a larger piece of beef, I will use my stainless steel dutch oven.
Turn oven on to 350 degrees.
Salt and pepper the roast on both sides.
Place pan on top of the stove and heat the olive oil. Once the oil is hot, brown the roast on all sides (including the ends).
Once the roast is browned, add the onions to the bottom of the pan. Place the remaining vegetables on top of the roast.
Add the beef broth, covering the roast with about 1 1/2 ” of broth and place the sprig of thyme on top. Cover tightly, and place the roast in the oven for about 1 hour.
Turn down the heat to 325 degrees and cook the remaining time, until fork tender, about 1 to 1 1/2 hours (more time will be needed if cooking a larger roast).
Serves 2 to 4 people.
A side salad and dinner rolls would compliment this meal nicely, too.