Recipe by Lennie
While I tend to make pot roast differently each time I make it, this recipe has been a frequent success. Note that, excepting the worcestershire sauce, this is a salt-free recipe.
Top Review by Marla Swoffer
Delicious! The meat was tender and flavorful (the onions gave it a zesty kick). I had plenty of liquid for the gravy, but I added a cup of beef stock anyway because it tasted like it needed it. I served this with mashed potatoes and buttered peas.
- 3 cups thinly sliced onions
- 4 cloves garlic, minced
- 1 boneless cross-rib roasts or 1 short rib roast, weighing about 3 pounds
- 1 teaspoon freshly ground black pepper
- 1⁄2 teaspoon thyme
- 1 cup water
- 2 teaspoons Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Directions See How It's Made
- Preheat oven to 325F degrees.
- In a large casserole dish or Dutch oven or roaster (it should be able to go on the burner as well as go in the oven), spread half the onions.
- Rinse roast under the tap, pat dry with paper towel, and place on onion mixture.
- Cover with remaining onions and all the garlic; sprinkle pepper and thyme over top.
- Mix together the 1 cup water and worcestershire, and pour over roast.
- Cover and cook in preheated oven for 2-1/2 to 3 hours, or until roast is tender. (I turn the roast over after half the cooking time has past, although the original recipe did not call for it)
- Place meat and onions on a serving platter and cover loosely with foil to keep warm; if you let the roast stand for 10 to 15 minutes it will be easier to carve.
- Meanwhile, add enough liquid to the pot, if necessary, so you have 2 cups (use water, wine, beef broth, whatever you wish-- I use beef broth and red wine combined, usually); skim off any visible fat.
- Dissolve the cornstarch in the 2 tbsp cold water; stir into pan juices.
- Cook over medium-high heat, stirring, for about 3 minutes or until the gravy is boiling and is thickened.
- Strain gravy if desired, carve roast into thin slices, and serve.