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Dec 26, 2008 11:14 AM

Recipe for a simple pot roast?

I have 3lb. of chuck roast, yukons, carrots and canned tomatoes, and I want to make a simple pot roast tomorrow.

What's the best way? I have lots of time; I'm mostly worried about overcooking the potatoes and carrots.

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  1. Are you serving it early tomorrow, or could it rest in the fridge overnight and develop flavor?

    1. Simple Pot Roast Braise
      Preheat oven to 300F. Rub the thawed meat with kosher salt, pepper and Old Bay spice (if you have it) or Cavenders or Steak Grilling spice blend. Stab the roast in several places to different depths, and insert a garlic clove into each 'wound'. Place in a reasonably close fitting covered casserole dish or Dutch Oven. Add beef broth to come up almost all the way up the side of the meat, but not bury it. Cover and cook. Total cook time is about 1 hour per pound. You said 3 pounds. So after 2 hours add the potatoes, carrots. Personally I'd skip the tomatoes and add a sliced onion. But if you want tomatoes add them here, sans juices. Check meat for doneness after half an hour. And again in 15 minutes if you need to... The roast should be 'shreddable' done after 3 hours.

      1. I do mine in my crockpot, but you can do yours in your oven, set to a low temp. First, I season my roast with salt and pepper. Then, I sear it in a skillet with vegetable oil on both sides. When it's nice and brown, I move it to my crockpot. Then I deglaze the pan with a can of diced tomatoes. i make sure to scrape up all the brown and crunchy bits, then pour it in the crock. Then I add chopped onions, garlic, potatoes, and carrots. I hot it with a couple shots of soy sauce and Worcestershire sauce, then let it cook on "low" until the meat shreds with a fork.

          1. Just about any recipe posted here should work. One
            note with chuck roast. The usual way to tell
            if it's done is to stick a fork in it an pull up;
            if the fork comes out without raising the
            meat, it's done. But chuck has a "tenderloin"
            section and a tougher one, so be sure
            to poke it in more than one place.