Pot Roast – Perfect Sunday Dinner

I love this recipe; my family cannot wait to sit at the dining table. It is simple and delicious, and the leftovers taste even better the day after. The meat can either be cut into strips or sliced.

If you wish, have your butcher cut it up into even chunks. Ensure that all the pieces are the same size for even cooking.

After braising in the oven for one hour, your meat will be as tender as it can be. The meat will still be intact, and you can cut it with a butter knife.

Your usual pot roast always has potatoes with it. I was craving mashed potatoes. Therefore, I modified my classic recipe to satisfy my craving. That was the best decision ever.

What meat is pot roast?

Beef chuck roast is a large, flavorful, and economical cut of meat from the shoulder and next region of the animal. It is the best meat for slow cooking, such as pot roasts or stew.

Chuck roast is known for its marbling, fattier cut that is rich and tender. It is the perfect cut of beef for those who love rich and flavorful meat.

You will know when your pot roast is ready when it passes the fork tender test.

Step by step on how to make this delicious oven pot roast.

With all my recipes, please assemble all the ingredients before starting cooking and baking.

• Preheat your oven to 350 F.

• Pat dry and season the pieces of chuck beef with salt and pepper.

• In a large Dutch oven pan, heat the oil over medium heat until hot but not smoking, add the beef and sear until brown. Transfer to a plate.

• Add the onions and garlic and cook over medium-high heat until the onions are soft and turning golden.

• Stir in the tomatoes, vinegar, sugar, bay leaf, and water and boil. Scrape the bottom of the pan to dislodge any pieces that may have stuck to the pan.

• Add the beef, cover it, place it in the hot oven, and cook for about one hour.

• Add the carrot pieces, give it a good stir, and return the dish to the oven for another hour or until the vegetables are tender.

• Transfer the beef to a cutting board using a slotted spoon. Cover with aluminum foil to keep warm.

• Skim any fat off from the top. Bring the mixture to a boil.

• Stir in the cornstarch until it thickens to a gravy consistency.

• Simmer and season to taste with salt and black pepper.

• Toss the bay leaf.

• Slice the beef and arrange it on a platter. Transfer the vegetables to the platter with a slotted spoon. Spoon some gravy over it, and serve the remaining gravy on the side.

• Garnish with chopped parsley over it.

What dishes can you enjoy with this oven pot roast?

My go-to, of course, would be potatoes. Buttermilk mashed potatoes, roasted rosemary potatoes, or champ

Cilantro lime rice or even risotto alla Milanese are excellent and enjoyable sides.

Variations and Substitutions

• You can add peas if you wish when you add the carrots.

• Are you not in the mood for mashed potatoes? You may want to add red potatoes 30 minutes before the end of cooking. Select the red potatoes to ensure they are all the same size so they cook the same. When ready, check by inserting a knife in the middle. There is no resistance; they are ready.

• Use good red wine vinegar. The difference in flavor is remarkable.
• If you do not have corn starch you can use all purpose flour mixed with unsalted butter. Create a paste and mix on a bowl with some of the cooking juice. Mix well until the mixture has melted, and add to the pot roast as per the recipe instructions.

Storing and Reheating

Store: Once your pot roast is fully cooled off, store it in an airtight container in the refrigerator for up to three days.

Reheat: Place your leftovers into a Dutch oven, add some liquid, such as beef broth, and warm up until done.

Freeze: Place into freezer containers and freeze for up to two months. Thaw in the refrigerator and warm up as per the above instructions.