Recipe by erniehutchins
My grandmother used to make this Pot Roast all the time. The key is using a little better cut of meat then "Chuck", and cooking slowly. I have embelished the recipe slightly, using wine and more herbs. My grandmother was a tea-totaler! By cooking at a lower oven setting, the meat will just fall apart! I use a top of the round roast, but you can also use a bottom of the round.
Top Review by Charlotte J
This is a nice pot roast with an excellent gravy!! The wine that was used was Merlot to make the gravy. I was in a hurry so roasted the beef at 350 degrees for 2 hours and then at 375 degrees after veggies were added for 1 1/4 hours. Made for January Special - Bargain Basement Tag Game 2011
- 1814.36 g top round roast
- 4.92-9.85 ml kosher salt
- 4.92 ml ground black pepper
- 236.59 ml water
- 59.14 ml red wine
- 118.29 ml celery, chopped large size
- 2.46 ml beef base
- 1 sprig fresh thyme
- 8 small white potatoes, cut in half
- 8 medium carrots, cut in fourths
- 8 small onions, cut in half if bigger
- 118.29 ml cold water
- 59.14 ml flour
Directions See How It's Made
- Preheat oven to 325 degrees.
- Mix 1/2 cup water and 1/4 cup flower in a jar, and set aside.
- In a Dutch Oven with a little oil. brown beef on all sides. (can use Bacon fat for more flavor).
- Sprinkle beef with salt and pepper.
- Add water, Wine, Beef Base, Celery, and Thyme to pot. (you can substitude 1 cup of Beef Stock for water, if you do not have Beef base).
- Bring to boil, cover, and put in 325 oven. for 2 1/2 hours.
- Add vegetables and cook for another 1 hour. (Note: 3 1/2 hours total cooking time. You can adjust cooking times by lowering oven to 300 degrees. I would not rasie them to speed up).
- Remove beef and vegetables from pot. Add enough water to bring liquid to two cups total. Bring to a boil and slowly add flour and water mixture, stirring until thickened. Add seasonings if needed.
- Slice roast against the grain and pile on warm plates.
- Serve the gravey and vegetables on the side.