Kittencal's Beef Pot Roast #2
- Ready In:
- 2hrs 50mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 1814.36 g beef, blade or 1814.36 g chuck roast
- seasoning salt
- pepper
- 59.14 ml olive oil
- 2 large onions, chopped
- 29.58 ml fresh minced garlic
- 29.58 ml dried thyme
- 4.92 ml dried basil
- 4.92 ml dried chili pepper flakes (optional)
- 2 bay leaves
- 29.58 ml tomato paste (use tablespoons!)
- 473.18 ml dry red wine (can use more red wine)
- 283.49 g can beef broth, undiluted
- 283.49 g can consomme, undiluted (or use all broth or all consomme)
- 56.69 g package Lipton Onion Soup Mix
- 453.59 g fresh small button mushroom
- 1 small potato, peeled
- 1 carrot, chopped
directions
- 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.
- Delicious!
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Reviews
-
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.
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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 Recipe #220946 to go along with the sandwiches. Yummy Kitt! Thank you for another winner!
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