Pot Roast Recipe is a Chuck Roast, oven-baked with vegetables, potatoes, carrots, and onions.
It is a complete meal in one pan.
Place roast on a rack in a roaster or in a large Dutch Oven with fat side up (if the fat hasn't been trimmed away).
Cut butter into thin slices and lay around over top of roast.
This is so any fat from the meat and butter will melt and run down into the roast rather than it all sitting in the bottom of the pan.
Sprinkle the salt over meat and vegetables.
Add enough water to come up halfway on roast.
Cover with a tight lid if possible or a cover made with tin foil.
Cook roast in a preheated oven 325F. for 1 hour. Remove roast from oven.
If potatoes are very small cook whole. If not, halve or quarter.
Arrange them around the sides and on top of the roast.
Arrange the carrots and peeled onions around the meat or on top.
If using the Rosemary, arrange sprigs on top of the meat and vegetables.
Baste the meat and the vegetables with the pan drippings. Cover and return to oven.
Cook, basting meat and vegetables every 20-30 minutes until it test done.
When done it will be fork tender with no pink color inside.
If using a meat thermometer to test for doneness, bring the inside temperature to 200F.
Depending on the size, thickness and cut of the meat, it should take no longer than 2 1/2- 3 hours to be thoroughly cooked and tender.
If not using the mushroom soup, use the dripping for a gravy to be served over the meat and vegetables.
If using the mushroom soup, stir the undiluted mushroom soup into the pot about 20 minutes before you think it will be done.
For easy cutting and serving of the roast, let the meat sit in the pan with the cover intact for 20-30 minutes before serving.
To serve, remove and discard the Rosemary.
Place vegetables into a serving dish.
Carefully lift out the roast and place on a serving dish or platter.
Vegetables can be arranged around platter or dish.
Pour the drippings (gravy) or the mushroom soup into a gravy bowl to be served over the pot roast at the table.
*Other cuts of beef can be selected such as Top Sirloin or Bottom Round.
is the choice of many folks for this pot roast recipe, including me,
because it contains some marbling fat, has excellent flavor, cooks up
tender and is available in most markets, at a terrific price.
Sirloin is a good second choice.
Round Roast seems to cook up too dry and taste not up to par.
**Rosemary can be tied up in a cheese cloth before adding to the pot to facilitate removing from the roast when done.