What’s for dinner tonight?
I always find myself wishing I had more go-to, tried and true recipes in my arsenal. I mean, I definitely have some family recipes or things I’ve picked up along the way, but I love having meals I can make any time! I stumbled upon a beef roast recipe on Pinterest and tweaked it to make it my own. I love cooking for that reason. Recipes are just a guideline! Have fun with cooking and don’t be afraid to change things or add them, sometimes it’s how the best dishes come to be. This is a recipe I will definitely keep using over and over again.
One Pot Beef Roast
3-4 pound beef roast (I used an Angus chuck roast, about 3 1/3 pounds)
Salt & pepper, to season the roast
3 Tbs oil (I used extra virgin olive oil or you could use vegetable oil)
1/2 bag of baby carrots (Add more if you love carrots)
1 1/2 pound bag small gold potatoes (I found a bag at the grocery store and it was the perfect amount! You could use red or whatever your favorite kind of potatoes are)
2 cans (15 ounces per can) beef broth, about 4 cups
I cup water
2 Tb balsamic vinegar (I used a good, aged one from a specialty food store but any kind will work)
3 Tb Worcestershire sauce cloves garlic, minced (I used the jar kind or you could roast your own as the original recipe does)
1 tsp thyme
1 tsp rosemary
1/22 tsp parsley
Preheat oven to 375
1. In a Dutch-oven, add 2 Tb of oil and heat. Salt and pepper both sides of the roast.
2. Brown the roast on both sides, about 5 minutes per side. When done, remove roast and set aside on a cutting board or plate to rest.
3. Add remaining 1 Tb of oil and then the carrots, onion and potatoes. Cook for about 10 minutes or until carrots start to soften.
4. Add all of the remaining ingredients and still to combine.
5. Add the roast back in the pot and cover with liquid and vegetables. Bring pot to a simmer and then cover.
6. Place entire pot in oven and cook for 3-3 1/2 hours, or until roast is fork tender.
I used the extra juices to make a gravy for the roast.
All you need is:
1/4 cup butter (1/2 stick)
1/4 cup flour
1 1/2 cups beef broth mixture from roast
1. Melt butter in a shallow saucepan.
2. Gradually add flour while whisking to create a roux.
3. Let mixture bubble and cook 5-7 minutes, whisking occasionally.
4. Slowly add broth mixture whisking constantly to prevent clumping.
5. Bring mixture to a boil and allow to thicken.