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.
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! Here's how to make my Oven Braised Pot Roast with Vegetables.

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.

Stir in some beef stock or broth and herbs.

Cook that until it's thickened.

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 chunks of carrots and baste the roast. 

Tuck them in around 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 fat seperator. Use the gravy as is, or bring it to a boil on the stove top, reduce heat and simmer until reduced and thickened.

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Posted by on January 15, 2011
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