Chuck Roast Pot Roast Dinner

A chuck roast is so full of flavor which makes it my second choice for a pot roast dinner. Generally over four dollars a pound this hunk of beef was $3.39 per pound. The entire dinner cost $19.90 and could feed six people at $3.31 each. The roast was almost 3 1/2 lbs.


For me a pot roasted dinner is one of my ultimate comfort foods and a go to meal in the colder months of the year. It is one of those meals that smells heavenly while cooking, gets your mouth watering and when you sit down to it it, it's like wrapping yourself in a cozy warm blanket.

I also make pot roast using the bottom round roast. That too is so delicious. Whenever I have a good size roast all of the left overs get used in other meals. For some great ideas check out Pot Roast Dinner and Beyond.

I also have a Slow Cooker Yankee Pot Roast recipe and method for you as well.

When you are roasting, or pot roasting a piece of beef think about adding flavor to the outside of the meat which ultimately adds flavor to your gravy. It really is all a matter of taste - your taste so there are no set amounts when doing this type of cooking.  Also keep in mind you want enough oil or shortening just to brown the meat.

• 3 - 3 1/2 lb. chuck roast
• 2 cans beef broth
• 1 1/2 cups water
• granulated garlic to taste
• onion powder to taste
• salt to taste
• pepper to taste
• 2 stalks celery - large dice
• 3 medium carrots - large chunks
• 8 porcini mushrooms - stems removed and cleaned
• 1 large onion - large chunks
• 2-3 tbsp. cornstarch and equal parts water for a slurry (thickening the gravy)
• 1/4 tsp. gravy master
• shortening (non flavored) for browning or regular olive oil

1. Season all sides of the meat with the garlic, onion powder salt and pepper.
2. Using a deep skillet, dutch oven or roasting pan with a lid, sear the seasoned beef over medium high heat. BE SURE TO LET THE PAN COME UP TO A FULL HEAT. You should hear sizzling when the meat hits that pan.
3. Sear the meat on all sides to a deep golden brown. This takes about 2-4 minutes per side.
4. Next add in the onion, celery, carrots and mushrooms. Add in the beef broth and the water to just about cover the roast. Add in the gravy master at this point as well.
5. Put a lid on it and simmer the roast for at least 3 - 4 hours. Because I was using a deep skillet I turned my roast over every hour.
6.  If you decide to make it in a crock pot, sear the roast on top of the stove then put it in the crock pot with all of the ingredients. Put the crock pot temperature setting to low and it will be ready by the time you come home from work.

 

I like to have a nice amount of gravy. After I remove the celery, onions, carrots and mushrooms I bring the heat up to high under the pan. In a bowl I use equal parts cornstarch and water and whisk it all together. When the liquid in the pan boils slowly add in the slurry and whisk until incorporated and keep boiling until it thickens. You can always make more slurry if you want to should you want a thicker gravy.

Here is a photograph from the dinner we had last night, 4/23/2014. This time I served it with asparagus. Apparently the asparagus (on sale mind you) had been sitting for a while because although the flavor was good they discolored as they cooked. But the Chuck Roast was to die for succulent and flavorful.
Also, I seared this piece on the stove top then popped it into the oven at 350° for 2 1/2 hours. The weight of this beautiful chuck roast was 3.14 pounds. I felt that I had gotten a prime piece of meat with this puppy - kind of like the chuck roast Ina Garten would buy; it was that great looking and worth every cent!