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Chef Happy's Pot Roast
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Brief Description
Marinated pot roast (overnight), served with potatoes, celery, carrots, and seasonings.
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Main Ingredient
round beef roast
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Category: Beef
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Cuisine: Southern
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Prep Time: 15 min(s)
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Cook Time: 240 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Sep 18, 2016
Number of Servings:
Ingredients:
- 3 pounds - top round beef pot roast
- 3 cups - beef stock
- 2 tablespoons - flour
- 1 - onion cut into 1/4-inch thick slices
- 3/4 pounds - carrots peeled and cut into 1/2-inch thick rounds
- 1/2 pounds - red potatoes quartered
- 1/4 cups - chopped celery
- 3 cloves - garlic chopped
- 1/8 teaspoons - dried marjoram
- 1/8 teaspoons - dried thyme
- 1 - bay leaf
Directions:
Season the beef with 1-1/2 tablespoons salt and 1/4 teaspoon pepper. Cover and refrigerate overnight.
Preheat the oven to 450 degrees F. Place the beef in a roasting pan; cook, uncovered, until browned, about 30 minutes. Add 1-1/4 cups water to the pan and reduce oven temperature to 300 degrees F. Cover and cook, adding more water by 1/4 cup fulls if the pan is dry, until meat is tender and instant-read thermometer inserted into thickest part of meat registers 165 degrees F, about 3 hours.
Transfer beef to a cutting board; let rest 30 minutes.
Meanwhile, skim and discard fat from the drippings in the roasting pan. In a small bowl, whisk 1/4 cup beef stock and the flour until smooth. Add to the roasting pan; whisk until smooth.
Transfer to a 4-cup liquid measuring cup. Add enough beef stock to measure 3 cups. Return to the roasting pan. Add the vegetables and herbs; season. Simmer until the vegetables are tender and the gravy thickens, about 30 minutes.
Slice the beef; serve with the gravy and vegetables.
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