Easy Beef Pot Roast
In my opinion when it comes to making a roast, the most important thing is to start with good meat. We like to and try and buy as much as we can from other small local farms. We enjoy seeing the cows and knowing they were well cared for. This Roast was from Shorts Family Farm (click to visit their website), we love their meat and this did not disappoint. That being said, you can make a great roast from beef at the grocery store too.
A really great Roast might actually be easier then you think. We like our Pot Roast tender and falling off the bone (if there is one). Rump or Chuck work great but you can cook almost any piece of beef the same way as long as you keep the size of the roast around 1-2lbs. Perfect with mashed potatoes or yams as a side.
Ingredients
- 1-2 lb Roast – Rump or Chuck is perfect
- 2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 small yellow onions, chopped
- 4 garlic cloves, crushed
- 1/2 c water
- 1 lb. baby potatoes
Gravy:
- ½ cup drippings
- ½ cup water (or broth)
- 4 Tablespoons butter
- 4 Tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Directions
- Preheat the oven to 275° F. While waiting, prepare the roast. Place roast in a roasting pan and sprinkle with kosher salt, black pepper, onion powder and garlic powder, and rub the spices on both sides of the meat.
- Pour olive oil in a large oven-proof cast iron pan and place it over medium heat. Once it’s hot, add onions and garlic. Sauté for about a minute or until they are fragrant. Add 1 cup water and mix then add to roasting pan.
- Cover the pan with aluminum foil and transfer to the preheated oven. Leave the chuck roast to take its time to bake for 2 ½ to 3 hours. Remember to baste the chuck roast with the drippings 2 to 3 times while it bakes. This keeps the meat juicy and flavorful as it cooks.
- Add potatoes to the roast for the last 45 minutes. This is to make sure they have just enough time to absorb flavor and stay tender. Do not add the veggies at the beginning as they will end up mushy.
- Now for the best part – gravy. For a quick and simple gravy, put the pan back to the stove on low heat then add a slurry. Stir continuously until you get your desired consistency.
- Using the same cast iron pan as you used for sautéing the onions and garlic, make a roux by melting the butter and adding equal parts of all-purpose flour. Then gradually add the drippings and broth. Add salt and pepper, to taste. Stir continuously for 3 to 5 minutes until thick.
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