There’s nothing quite like sitting down to a hearty, slow cooked dinner at day’s end. And, it’s even better when that dinner is pot roast with all the trimmings. This recipe has proven to produce thee best pot roast I’ve ever made. Every component is pure perfection. The meat is juicy and fall-apart tender. The vegetables are cooked just right and are full of flavor. The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving.
We usually have leftovers of this, so we often make hash the following day. The leftover roast is, also, fabulous utilized in a hot roast beef sandwich for lunch.
What You’ll Need
- 1 chuck roast (mine was 3 pounds)
- Olive oil
- 1 pound carrots, peeled and cut into large chunks
- 2 pounds potatoes, peeled and cut into large chunks
- 1 onion, peeled and cut into large chunks
- 2 stalks celery, cut into large chunks (optional)
- 1 cup beef broth
- 1 tablespoon corn starch
How to Make It
2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt)
1 tablespoon kosher salt
1 tablespoon dried thyme
1 tablespoon dried rosemary