Hey friends it’s Emily Lewis and I’m going to share with you how to make a pot roast.
- All-purpose flour
- Seasonings and herbs
- Vegetable oil
1We’re starting off with the meat. Here I have bottom round roast and it was really inexpensive. I have four pounds and I got it for under $11. so I place everything on cookie sheet, I wouldn’t make a mess. On one side I have my meat the other side I have some all-purpose flour. In bowl I have a combination of seasonings and herbs. I have rosemary, salt, pepper, garlic, onion lots of stuff and again that will be included on my blog you can print out the recipe card.
2Now we’re going to coat the roast with seasoned flour because we mix the flour up with the herbs and everything and once the roast is nicely coated we’re going to head over to our stove top. so I’ll be using my Dutch oven but if you don’t have a Dutch oven you can use a pan.
3We place some vegetable oil into our Dutch oven. I turn the heat up to medium and now I’m going to Brown each side and surface of my roast. Now once it is nice and browned I’m going to remove it and now I’m going to cook some onions up until they’re nice and translucent. These are yellow onions but you can use white or any other color that you want and that onions are also going to work as a bed while it cooks or roasts. so again if you don’t have a Dutch oven. Don’t worry about that. so since I have a Dutch oven. I will be placing this in the oven. I’m going to place my rose on top of the onions. Now if you don’t have a Dutch oven what you need to do is just place everything into a roaster.
4Now I’m pouring in chicken broth. If you want you can add beef broth. I’m not a big fan of beef broth that’s why I’m using chicken broth but again certainly use beef broth if you want. I place the lid on top of my Dutch oven and now I’m going to place this into my oven it’s set on 300 Fahrenheit and I’m going to let this roast for two-and-a-half hours and again my roast is four pounds.
5Two and a half hours later it is not done we’re just like midway through this whole thing. I based it out you know I just poured the juices all over the meat and I’m going to place this back in the oven for another hour. so after that hour it still looks the same it’s a little more tender but we are certainly going to cook this some more.
6I’m going to scoop out some of that broth and I’m going to place it into a big bowl or a cup and this is what it looks like. so what we want to do now is add a couple tablespoons of all-purpose flour and that’s going to work as our thickening agent. just mix everything until it’s nice and incorporated.
7And on my chopping board I have some russet potatoes that I cleaned it very well. I have some onions and some carrots as well. I left the skin on my potatoes but you can peel them if you want and you can use red potatoes or gold potatoes if you choose as well. so we’re just going to give everything a nice stir.
8I poured in the combination of the broth and the flour. Now I’m going to start adding in everything else. so let’s add in the onions and the carrots and the potatoes it does not matter which order you add those in and if needed. if you need to add more broth you certainly can but I think I have enough so I didn’t add any more.
9And once everything is nicely in there I’m going to place the lid back on my Dutch oven and replacing this back in the oven for another hour and it is still on 300 and it is covered. so after all that cooking this is our roast here you can certainly leave it in the pan and serve it out of there but since we are during the holiday season.
10I pulled out my little platter and I’m going to place the meat in the middle and I’m going to surround it with the onions potatoes and the carrots. you can save the gravy and put it to the side into like a gravy bowl. That’s what I would do but to make it look really nice and not so dry I’m going to add a couple spoonfuls of the gravy over the meat and then I’m going to sprinkle some parsley all over and that is it.