Pot Roast
An easy and delicious pot roast recipe made entirely stop top
Ingredients
- 3 Lb Bottom Round Beef Roast
- 6 Cups Beef Stock or Broth
- 1 Cup Water
- 1½ Cups Onion Sliced
- 1½ Cups Carrot Cut 2-3" long
- 1½ Cups Celery Cut 2-3" long
- 1 Tbsp Butter
- 2 Tbsp Tomato Ketchup
- 2 Tbsp Soy Sauce
- 4 Tbsp Flour
- 2 Each Bay Leaves
- Salt and Pepper To Taste
Instructions
- Sprinkle a small amount of salt and pepper on all sides of the roast.
- Preheat a tall pot that has a lid and place the roast, fat side down in the pot until the fat has lightly browned and some of the fat has distributed around the bottom of the pan. Continue turning the roast until all sides have browned. Remove the roast from the pot.
- Using the same pot add the butter and saute the onions until they are lightly browned.
- Deglaze the pot with water being certain to liberate all of the dark bits from the bottom of the pan.
- When most of the water has evaporated add the flour, mix well to create a roux/onion mixture and cook until lightly browned.
- Stir in the beef broth or stock, soy sauce and ketchup into the roux/onion mixture and stir until fully blended.
- Return the roast to the pot, return to boil then simmer, covered until Pot Roast reaches desired tenderness. This will take about 45 per pound of raw weight. So a 3 pound roast will take about 2 hours and 15 minutes. Stir the pot every 15 or twenty minutes and at about the half-way point of cooking, flip the roast so that it cooks evenly.
- About 15 minutes prior to the end of the cooking time add the celery, carrots and bay leaves and return to simmer for the final 15 minutes.
- Remove the roast and vegetables, slice the roast and serve with the vegetables and gravy.
Notes
When purchased, one side of the roast should be covered by thin slab of fat. During searing, some of that fat will render and can be used to brown all sides of the roast. If your roast does not have the fat use a small amount of oil to sear the roast.