Recipe by Kittencal@recipezazz
I have two favorite pot roast recipes posted on this site this one requires just a little more effort as the onions and garlic are sauteed in the pot before hand --- this will also work well using a pork shoulder roast, the veggies are optional but I most always add them about the last 1-1/2 hours of cooking time, cooking time is only estimated depending on the size of your roast.
Top Review by praisewithhymn_11179552
Kittencal is a very gifted cook and all her recipes that I have tried have been absolutely the best! This recipe was tops! and I received many compliments. I made it for a friend who was visiting from Scotland and because I trust her recipes I did not hesitate trying it out for the first time on him. Nummy! I accompanied it with roasted red potatoes.
- 1 (4 lb) beef, blade or 1 (4 lb) chuck roast
- seasoning salt
- 1⁄4 cup olive oil
- 2 large onions, chopped
- 2 tablespoons fresh minced garlic
- 2 tablespoons dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried chili pepper flakes (optional)
- 2 bay leaves
- 2 tablespoons tomato paste (use tablespoons!)
- 2 cups dry red wine (can use more red wine)
- 1 (10 ounce) can beef broth, undiluted
- 1 (10 ounce) can consomme, undiluted (or use all broth or all consomme)
- 1 (2 ounce) package Lipton Onion Soup Mix
- 1 lb fresh small button mushroom
- 1 small potato, peeled
- 1 carrot, chopped
Directions See How It's Made
- Season the roast all over generously with seasoning salt and pepper.
- Heat oil in a small roasting pan that has a lid.
- Brown the roast well on ALL sides, this should take about 20 minutes; remove to a plate (make certain to really brown the roast well, it will add to the flavor of the gravy).
- To the same roaster pan add in onions, garlic, dried thyme, basil and dried chili peppers (if using) and the bay leaf; saute, stirring with a wooden spoon for about 5 minutes.
- Add in tomato paste and stir with a wooden spoon for 2 minutes, scraping any browned bits from the bottom of the pan.
- Add in the wine, consumme, broth and onion soup mix (do not add in any salt as yet!) bring to a boil and simmer on top of the stove for 5 minutes.
- Set oven to 350 degrees.
- Place the roast fat-side up in the broth mix and cover the roaster.
- Cook in the oven for about 1 hour.
- Remove from oven and turn the roast onto the other side.
- At this point, add in small potatoes, chopped carrots and/or small fresh button mushrooms if desired, and season the gravy with salt if needed.
- Place back in the oven to cook for another 1-1/2 hours, or until roast is tender (if the roast is not tender yet, turn over yet again and place back in the oven , cook until tender).
- Remove the roast to a cutting board and let rest for 20 minutes before slicing.
- Remove any fat from on top of the gravy and serve with roast.
- **NOTE** If you prefer a thick gravy, mix 2-3 tablespoons COLD water with 2 tablespoons flour to make a paste add to the simmering gravy and stir until thickened.