This slow-braised pot roast with sweet onion gravy makes a warming winter meal
About the recipe
This pot roast, courtesy of Anne Byrn, cooks low and slow at 300 degrees. You can even cook it longer and at 275 degrees if your oven tends to run hot. It takes about 3-3 1/2 hours for a 4-pound pot roast to cook. Go ahead and peel the potatoes, carrots, any root vegetable you like, and cover with water to prevent darkening. You’ll add those to the pot one hour before the roast is done. And when it’s done, the beef will be fork-tender, the veggies soft and the onions, juices and flour will have mixed and mingled to form their own gravy.
Hands On Time: 30 minutes
Total Time: 4 hours and 0 minutes
1 (4-pound) boneless beef chuck roast
1/4 cup all-purpose flour
Salt and freshly ground black pepper
Seasoning salt of your choice (optional)
2 tablespoons vegetable oil
3 large sweet onions, peeled and cut in half crosswise
4 cups roughly chopped carrots
4 cups roughly chopped potatoes, parsnips, or turnips
Place a rack in the center of the oven and heat the oven to 300 degrees.
Pat the roast dry with paper towels. Place the flour in a shallow dish and stir in salt, pepper and seasoning salt to taste. Dredge the roast on all sides in the seasoned flour.
Heat the oil in a 5- to 6-quart Dutch oven or over heavy-bottomed pot over high heat. Add the roast and brown on each side until well seared, 3 to 4 minutes per side. Remove the pot from the heat and transfer the roast to a plate.
Place the onion halves cut-side down in the bottom of the pot. Place the roast on top of the onions, and cover the pot.
Bake for 2 hours. Add the carrots and potatoes, and spoon the juices over the vegetables to baste. Return the pot, covered, to the oven and continue to bake until the beef is very tender and the juices have thickened, 1 to 1 1/2 more hours.
To serve, remove the roast from the pot and slice it into thick servings. Arrange slices of beef on plates with the carrots, onions and potatoes. Spoon the pan juices over the top.