Delicious Pot Roast With Velvety Smooth Gravy

The Gravy In This Pot Roast Is Rich And Delicious! 

If you like pot roast, this is a pretty good recipe for it.

  • 3 – 4 pounds of rump or bottom round foast beef
  • 1 tablespoon light olive oil or other vegetable oil
  • kosher salt
  • black pepper
  • 1 large onion, cut into a medium dice
  • 1-8 ounce can tomato sauce
  • 1 1/2 cups beef stock (I used Kitchen Basics)
  • 1/2 cup water

Season the meat on all sides with kosher salt and pepper (I use regular ground pepper for this). Heat 1 tablespoon oil in a dutch oven or pot. Add meat and diced onions to the dutch oven or pot and brown the onions and the meat (on all sides) over a medium to high heat for about 10- 15 minutes. The onions should be really browning along with the meat. You should have lots of browned bits on the bottom and along the sides of the dutch oven or pot. Then take the meat out (temporarily). Add the beef stock ropa ciclismo barata doxycycline for dogs dosage and water to the dutch oven or pot. This is called deglazing.  Keep the flame on low, and use a wooden spoon to mix all the browned bits in with the liquid. Those browned bits are what really give flavor to the pot roast and the gravy. Add the tomato sauce, and mix in with the wooden spoon. Put the meat back in. Smoosh the meat around in the gravy. Cover the dutch oven or pot. At this point, you can either cook the pot roast on the top of the stove over the lowest flame if you are using a regular pot. If you are using a dutch oven, then place it in the oven at 325 degrees for 2 1/2-4 hours, depending on the thickness of the roast. If you are cooking the pot roast on top of the stove, turn the meat every 1/2 hour. Even if you are cooking the pot roast in the oven, you can turn it over every half hour, but this is not necessary. Check the meat after 2 1/2 hours to see if it is tender. A fork should go in quite easily when it is done. Thicker pieces of meat will definitely require more time.  When it is done, take the pot roast out of the pot or dutch oven to rest on the counter for a few minutes.

Then make the gravy. You can do two things. You can serve the gravy as is right from the pot, which is basically au jus, or you can make a thicker gravy using about 1 1/2 cups of the pan drippings.  To do this, take about 1 1/2 cups of the au jus out of the pot, and put it through a sieve or strainer. Then pour the liquid into a small saucepan. Whisk in about 2 tablespoons of flour until you can’t see any of the flour. Bring to a simmer, and simmer for about 3-5 minutes until thickened. If the gravy is too thick, add a little water. If you think it’s too thin, turn the heat off, add a koszulki nba sklep little more flour, whisk it in, and then simmer for a few more minutes. (For those who like au jus or the natural gravy, you should still have some of that left in the pot to serve.)

Slice the roast with a sharp knife into about 1/4 inch thick slices. Place on serving platter and either drizzle some of the au jus or gravy over it, or serve it with the au jus or gravy on the side.

Note: You can make this in a crock pot, but you should do the first steps of browning the meat and onions as stated above. Instead of cooking the meat in the oven or on top of the stove, transfer it into a crock pot, and cook on low for about 4-5 hours until tender.

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