Prep 20 mins
Cook 2 hrs 30 mins
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.
- 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
- 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.
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.
Absolutely delicious! I made this for our "after bowling supper" so I cooked in my crockpot. The house smelled heavenly! The veggies were tender and so flavorful! I made Hot Beef Sandwiches with the leftover roast and made Smashed Red Potatoes With Parmesan Basil Butter to go along with the sandwiches. Yummy Kitt! Thank you for another winner!
This was delicious. I put a tablespoon of basil and left out the thyme. I added 4 onions, chopped and 2 pounds of carrots, and used 2 top sirloins. Incredible flavor.