Saturday, January 15, 2011

Oven Braised Pot Roast with Vegetables

Chuck roast, braised low and slow in the oven in a light roux with pot roasted veggies - it's a classic Sunday roast.

Oven Braised Pot Roast with Vegetables

This oven braised chuck roast rocks. That's it. I seriously could just end the post there to be honest. It is just simply the best roast you could ever possibly want to eat. For real y'all!

Essentially my Old Fashioned Pot Roast, except revised a tad for the oven, and adding in the classic two pot roast veggies, potatoes and carrots. I decided to call it a Sunday Oven Braised Pot Roast because it reminded me of just that. The kind of roasts our mama's and grandma's would sear off and then stick into a low oven to cook nice and slow while we all headed off out the door to church.

I know that just brings back wonderful memories for many of us, coming home to that welcoming aroma and gathering around the family dinner table shortly after every Sunday. There was a time when we were expected by our Mamas to be at that dinner table every single Sunday, at a certain time, without exception. I truly do hope this tradition sees a revival because frankly, I think we all need that reconnection with one another in the world of technology we live in now. Family dinner around the table - what a concept!

My meat and potatoes lovin' Cajun literally raved over this roast folks - even the leftovers. It really is that good.

Let's start. Once again we practice my motto for Deep South Cooking - building layers of flavor!

First preheat your oven to 275 degree F. If ya like, stud the roast all over with slivers of garlic, by making small slits all over the meat and inserting the garlic into the slits. Next, we'll mix up a flour and seasoning blend that is rubbed all over the roast. Sear it off in oil a hot Dutch oven until it's nice and browned on all sides. Remove the roast and set it aside.


 Then we'll add flour to the pan drippings and make a roux. Not too dark, just sort of muddy looking.


To that we'll add in the chopped onion and cook until softened before stirring in some beef stock and herbs.


Cook that until it's thickened, then return the seared roast to the pot.


Spoon some of the gravy over the top, cover and place into a preheated 275 degree F oven. If you're home, every once in awhile, remove the pot from the oven and spoon more gravy over the roast. If you're off at church, well, don't worry about it! It'll pretty much just baste itself really.


After 2 hours of cooking, or when you get home, cut up and add the chunks of carrots and baste the roast. If you're in a hurry, cut the carrots and potatoes smaller to make them cook faster, but waiting to add them later gives the roast plenty of time to low simmer on its own, and you won't end up with mushy carrots.


After that cut up some potatoes, add those in, baste the roast and let it go another hour if you have the time, or until the potatoes are tender.


Turn off the oven, remove the roast to a large platter and scoop out the veggies and place them on the side of the platter. Tent the platter loosely with a piece of aluminum foil and set it in the oven to keep warm.  Skim off the visible fat from the gravy, or use a gravy skimmer. Use the gravy as is, or bring it to a boil on the stove top, reduce heat and simmer until reduced and thickened.


Recipe: Sunday Oven Braised Pot Roast with Vegetables

©From the Kitchen of Deep South Dish
Prep time: 25 min |Cook time: 4 hours | Yield: About 6 to 8 servings

Ingredients
  • 3 to 5 pound boneless chuck roast
  • Several garlic cloves, cut into slivers, optional
  • 2 tablespoons of bacon fat, Crisco shortening, or vegetable or canola oil
  • Heaping 1/4 cup of all purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup of vegetable or canola oil
  • 1/2 cup of all purpose flour
  • 1 cup of chopped onion
  • 3 cups of beef stock or broth, warmed
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon of Worcestershire sauce
  • 1 large bay leaf
  • 3 large carrots, peeled and cut into quarters
  • 2 large baking potatoes, peeled and cut into chunks
Instructions

Preheat the oven to 275 degrees F. Stud the roast by using the tip of a knife to cut multiple small slits in areas all over the meat and inserting slivers of garlic into each cut, if desired. In a small bowl, stir together flour, salt, pepper, Cajun seasoning, onion powder and garlic powder with a fork. Sprinkle half of the flour mixture onto a plate or pan, place roast on top of flour mix and sprinkle remaining flour mix over the top of roast. Rub mixture into the roast, turning until thoroughly covered, including sides. Let rest for 15 minutes while the oven preheats.

Heat 2 tablespoons of fat in a Dutch oven over medium high heat.  Using tongs, carefully place the roast into the hot oil and sear it on all sides. Remove roast and set aside.  Add more fat or oil as needed to equal 1/4 cup. Sprinkle in the flour and cook, stirring constantly, until mixture reaches the color of mud, about 5-7 minutes. Stir in the chopped onion and cook about 3 minutes. Stir in the warm beef broth, rosemary, thyme, Worcestershire and bay leaf.  Place roast into the gravy, spoon some of the gravy on top, cover and cook at 275 degrees F for two hours, basting occasionally.

Remove from the oven, baste the meat, and add the carrots along the sides of the roast. Cover and return to the oven for one hour. Remove, baste and add the potatoes; cover and cook for about another hour or until potatoes are tender. Can serve with gravy as is, or remove the fat if desired. Turn the oven off, carefully transfer the roast and vegetables to a platter - the roast will be very tender so use a wide spatula underneath the meat to lift and transfer it. Tent the platter loosely with foil and place into the oven to keep warm and let rest. Skim off visible fat, or use a gravy skimmer to remove fat. Bring the gravy to a boil on the top of the stove, reduce heat and simmer until gravy is reduced slightly and thickened enough to coat the back of a spoon. Transfer to a platter, surround by vegetables and spoon gravy over top, or over individual servings; serve remaining gravy at the table.

Cook's Notes: Can use other braising roasts also. Some good roasts include rump, 7-bone, eye round, bottom round, blade, cross rib, arm, shoulder roast, top and under blade pot roasts.

Serving Suggestion: Serve with rice or mashed potatoes, a green vegetable and French bread or rolls.

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on January 15, 2011
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32 comments:

  1. Mary, you know what I like the most about how you explain you recipes???? Everything. You are so great at showing and letting folks know how and what. I really enjoy following your recipes. Just thought I'd put my two cents worth in.
    And this roast is possibly the prettiest and yummiest I've ever seen. The Olde Bagg, Linda

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  2. Thanks so much Linda!! I try to write my recipes where they will be easy enough for beginning cooks knowing that more seasoned cooks can just skip to the main points. I like doing the tutorials when I think that they will be most helpful, but I do try to keep them focused on the important parts of the recipe rather than every single step or measurement so it's not overdone too much. This roast is marvelous - hope you try it!!

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  3. That looks and sounds delicious. I'm starving now!

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  4. Your Pot Roast photo makes me want to run to the grocery store right now to buy all of the ingredients! :)

    Glad to be on your new linky! I can't wait to see everyone's recipes!

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  5. Mary - It looks and sounds awesome and is the way my grandma did it except for the roux - she made the gravy last, but I really like this and the flavors you've used. I can believe it would be the best I've ever eaten and I'll let you know after I try it - as soon as I can get Bev past her strick diet.

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  6. Mary this looks seriously delicious. I think you've read my post on the subject, but Sunday was pot roast for us when I was growing up.

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  7. Eva it's so good!

    Thanks Jane for joining in! Hopefully I can keep up and make it a regular feature.

    Hey Larry - it's that "smothered" thing LOL - like a roast etouffee!

    Hi Lea Ann - no, don't recall seeing that post, but Sundays and roast are go hand in hand, that's for sure. Link your post in if you like!

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  8. I had to chuckle when I read Slap Ya Mama Cajun spice. This is one of those dishes that would be perfect for a leisurely Sunday...so comforting too for our "snowplow happy" city.

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  9. Mary, this roast looks amazing. I am tired of boring roasts so I want to give this a try!

    Always love your blog and your great descriptions. Being from Texas, I can always relate!

    Susan. Www.ugogrrl.com

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  10. Oh, this looks awesome Mary :) Chuck is my favorite part to roast...I just love how it gets fall apart tender! Sounds awesome...and fun new linky...I linked up a new discovery that is definitely a new favorite!

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  11. That looks mouth watering! Thanks for sharing!

    And I love how you have the Trisha Yearwood cookbook on your sidebar. I love her as well! I actually just gave away this & another cookbook a few days ago.

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  12. You chose a perfect meal for a Sunday supper. That low slow cooking is what does the trick. This really does look delicious, Mary. Have a great day. Blessings...the "other" Mary

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  13. Hi Mary,
    I do love a good Sunday Supper after Church. I love to let my self timed oven work for me while we are in church as it did last Sunday when I roasted up some veggies. Your pot roast sounds so comforting, just like my Ma makes. I joined the link up with some of my favorite crockpot recipes that are perfect for after church. Have a great day!

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  14. Ah yes, my family would call this their favorite meal for sure. My mother made wonderful roasts, and for years, I made them on Sundays to bake while at church. It's wonderful to come home from church and smell a delicious roast cooking! In fact I made this 2 weeks ago for son number two's birthday dinnner.
    Your roast looks mouth-watering Mary; low and slow is the way to go!

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  15. Pot roast is so magical when it's done right like this. That fork tender delicious beef makes my mouth happy.

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  16. I love your recipes everyone of them I have tried has been delicious I'm making the roast tonight it looks great waiting on the gravy. Thanks for helping me get my love of cooking back

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  17. You're so welcome - thanks so much for reading!!

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  18. I am making this right now but instead of a 3-5lb roast I bought a 6 1/2 lb one. Needless to say this bad boy is HUGE. We are all looking forward to a huge Sunday dinner tonight with all the fixins. Thank you for sharing such wonderful recipes!

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    Replies
    1. Mercy! Just think though, you should have plenty of yummy leftovers. Hope that you enjoy the recipe - please let me know!

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  19. I just finished making this.

    It was a bit on the salty side from The salt, beef broth, worcestershire, and Slap Ya Mama. I think next time (and there will be) I will not salt the flour mix and use a cajun spice with less salt.

    I added a smidge of ground cloves. I like mine with a little sweetness. Great roast.

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    Replies
    1. I personally do not find it salty as written, but my taste leans more to the salt & savory side as opposed to sweet. I would suggest using a lower sodium broth next time too. Glad that you enjoyed the roast overall however & thank you so much for stopping by to leave a comment!

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  20. I am going to give this yummy recipe a try. However am I correct in reading the directions, this roast takes 4 hours of cooking time?

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    Replies
    1. That is correct! This roast goes low - only 275 degrees on the heat - and slow - for about 4 hours total.

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  21. This reminds me so much of the "Sunday Roast" my sweet Mama made when I was a child. She cooked hers in a waterless pan on top of the stove but the results were the same. An incredibly tender, flavorful roast. She only added onion, quartered, to her pot -- no carrots or potatoes for her. These were prepared as separate dishes. As I got older I remember complaining that we always had the same meal on Sundays but when I went away to college I also remember dreaming of those wonderful "Sunday Roast" meals. Thank you for this memory and recipe.

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  22. I LOVE this roast! I found this recipe a couple months ago and made it. It instantly became my favorite roast! I believe that my roast is now better than my mothers and the monster in laws! It reminds me of my granny's, thank you for sharing!


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    Replies
    1. You're welcome Dawn & thank YOU! You just made my night!!

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  23. It's a "Ice" Day in Georgia and knowing this yesterday bought all the ingredients for a slow cooked roast. Then while prepping everything this morning I scanned the internet to make sure I remembered what steps to take first as I had not made a roast in some time. YOUR image was the most appealing and as everyone has said above your simple, clear directions with images made the whole process stress-free! I'm still in the first two hour bake time but can't wait for my family to take the first bite. Thank you Mary for sharing your great recipe, I'll post the comments I get later!

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    Replies
    1. I look forward to hearing about your results Lisa!

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  24. Hi from Oz. :-) I have this on my menu for tonight, I was just rereading the recipe to make sure I'm all set. I have one question, hope it hasn't been asked I haven't read all comments, in list of ingredents you have 2 different amounts of flour. Do you combine both amounts, add the spices then use half of that to dredge roast in and other half for roux?

    I am originally from Virginia and so many Sundays we had the most mouthwatering pot roast dinners. Since marrying and moving to Australia I have tried many times, but they haven't worked too well. This sounds wonderful and I cant wait!!

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  25. Hi from NY....I made this last night for my family of boys and I can't stop thinking about the leftovers I have in the fridge for lunch! I absolutely love making a wonderful Sunday dinner that cooks all day and makes the house smell of something delicous while we're enjoying the day. This pot roast made me remember my childhood and I couldn't help but smile while my three year old and 10 month old were chomping up every bit on their plate. Thank you for such a delicous recipe and for giving me the satisfaction of serving up a home-cooked meal to my family:)

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    Replies
    1. Hi Katie & thanks so much for taking the time to come back and comment. You just made my day!!

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