Recipe by Boca Pat
This is one of our favorite pot roast recipes. Great for company.
Top Review by Bayhill
This roast was very good. The meat was fall apart tender and flavorful. The only complaint I had was that the vegetables were done to the point of being mushy. Even though they were cut into fairly large chunks, the long cooking time caused them to be overdone. I think that next time, I would add all of the vegetables towards the end of the cooking time to prevent this from happening again. Also, I added flour to thicken the gravy and added extra seasonings to the gravy to give it more flavor. I would definitely make this roast again but with these changes. Thank you for sharing this recipe!!
- 1 tablespoon olive oil
- 3 lbs boneless chuck roast
- 1 onion, cut into wedges
- 4 carrots, cut up into chunks
- 2 stalks celery, cut into 3/4 inch slices
- 1 cup brandy
- 2 cups beef stock
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 cups button mushrooms, quartered
- 6 potatoes, cut into 1 inch chunks
- salt and pepper
- 1 tablespoon butter (optional)
- 1 tablespoon flour (optional)
Directions See How It's Made
- Heat a large skillet with cover over high heat.
- Add olive oil and just as the oil begins to smoke add the roast to the pan and brown on all sides, seasoning with salt and pepper.
- Add the onions, carrots and celery to skillet and stir to coat in oil; let vegetables cook for 3 minutes.
- Add the brandy and the beef stock and bring mixture to boil; add the thyme and bay leaf; cover.
- Reduce heat to simmer and cook for 2 hours; add the mushrooms and potatoes and cook for another 45 minutes.
- Remove the beef from pan and let it rest on cutting board, tented with foil; with a slotted spoon remove the vegetables and place in a serving bowl; increase the heat and reduce the sauce to desired consistency; if you want a thicker gravy cook 1 tbsp butter and 1 tbsp flour together in a small saucepan.
- Pour the liquid from the skillet into saucepan and whisk vigoroulsy; season with salt and pepper to taste.
- Slice the pot roast and serve with vegetables.
- Pour the sauce over the top or serve separately.