Sunday Pot Roast
Prep Time: 20 minutes
Cook Time: 2- 2 ½ hours
Serves: 8 - 10
- 4 cups beef broth
- 4 ½ cups water
- 1 Tbsp. Worcestershire sauce
- 2 bay leaves
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 2 Tbsp. vegetable oil
- 1 (2 ½ to 3 lb.) Goodstock boneless chuck roast, trimmed on all sides
- 4 ounces Yukon Gold potatoes
- 1 lb. carrots, peeled and cut into 2-inch pieces
- 2 medium white onions, cut into wedges
- 1 celery rib, bias-cut into 1-inch pieces
- 2 Tbsp. unsalted butter, at room temperature
- 2 Tbsp. all-purpose flour
Preheat the oven to 300˚F.
In a medium bowl, combine the beef broth, 1 cup of the water, the Worcestershire sauce, bay leaves, salt and pepper. Set the sauce aside.
Coat the bottom of a heavy roasting pan with the oil, add the meat and place the pan over medium-high heat to sear the beef. Brown on all sides.
Pour the sauce into the pan. Place a sheet of parchment paper over the meat, cover the pan with foil and roast the meat in the oven for 1 hour.
Meanwhile, peel the potatoes and cut into quarters. Rinse the potatoes in cold water for 5-10 minutes.
After the roast has been cooking for 1 hour, add the potatoes, carrots, onions and celery to the pan; pour in the remaining 3 ½ cups water.
Cover and cook until the meat is tender, about 1 hour more.
Transfer the vegetables to a serving bowl and the meat to a cutting board to rest while you make the gravy.
In a deep saucepan set over medium-high heat, stir the butter and flour together to make a roux. Add the liquids from the roasting pan to the saucepan, bring it to a boil and then reduce the heat and simmer for 10 minutes.
Thick-slice the roast and serve with the vegetables and gravy.