|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 VegetablesThis 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
- 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
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.
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Posted by Mary on January 15, 2011Images and Full Post Content including Recipe ©Deep South Dish. Do not repost elsewhere without explicit permission. All rights reserved.