I love love love pot roast, but I never seem to think to make it. When I do, I usually make it in the crock pot, but it just never seems to come out as tender as I’d like it to…even after cooking for 10 hours. Today I made THE BEST pot roast I have made to date. It’s one of those things that is so simple to do, but is just plain time consuming. This one is worth the wait!
Krys’ Sunday Pot Roast
- 1 3-4lb. eye of round roast
- 2 sweet yellow onions
- 1 small bag carrots (or more, if you’d like!)
- 5 stalks celery
- 4 cloves garlic
- 4 cups good quality beef stock
- 1 sprig rosemary
- 1 sprig sage
Let’s start with chopping up our veg. Peel your onions and cut in half, and then cut them into slices that are about 1/2 inch thick. Peel your carrots, cut them in half, and if the upper half is quite thick, cut it in half. Peel your garlic, and give them a rough chop. Last, grab your celery ribs. Cut off the bottoms, and depending on length, either cut in half or in thirds. If using outer ribs which are quite wide, cut the stalks in half long ways as well.
Next, the roast. If there is a thick layer of excess fat, cut some of it back. Yes, it adds flavor, but sometimes there is just too much. Salt and pepper the outside (generously). Get a large pot (large enough to cook the roast in) and put enough olive oil to coat the bottom of the pan. Bring the pan to medium heat, and sear off your roast on ALL sides. As Ann Burrell says, “Brown food tastes good!”, and she isn’t kidding. Get each side REALLY brown.
When you’re down browning the roast, remove it and set it aside on a plate. Add in your 4 cups of beef broth to the pan, and all your vegetables and herbs. Bring it up to a bubble, and then add your roast back into the pot. Lower the heat to low (on my stove, I cooked it on 2.2 out of 10), and put the cover on your pot. We’re cooking this one all the way on the stove – no moving it to the oven! Mine was done after about 4 hours, but I let it cook for about 6. It was LOVELY.
For the gravy, you can tackle it a few ways. If you tolerate flour well and aren’t opposed to using some, you can do it the old fashioned way. Alternately, you can make a gravy by adding in some of the stock and veggies together, and blending in a blender or food processor until it’s thickened. You can also add some xanthan gum, but do so VERY slowly (1/8 teaspoon at a time) and allow it a few minutes of whisking to thicken. It won’t seem like it’s working at first as it takes a little bit…but you’ll find a little does go a very long way. I also add a little cream or half and half in. It makes the gravy really rich.
The only carbs in this are from whatever vegetables you decide to add and how much you add, so I’m leaving counts off for this.