One of my nieces is not a fan of pot roast or roast beef. I think that she calls it “roast beast.” It doesn’t take much cooking skill to prepare a pot roast dinner. It just takes time. Time to prepare the vegetables and also time to cook the meat until it practically falls apart. I think that my mom used this recipe from her mother-in-law Floy Thomas Davidson Chapman, but indeed sometimes Mom’s roast beef was “roast beast.”
First, Mammaw Chapman’s recipe, and then I will show you mine.
Potluck Supper
(Floy Thomas Davidson Chapman)
1 (7 or 8 pounds) rump or chuck roast
1/3 cup all purpose flour
1 tablespoon salt
1/8 teaspoon black pepper
2 tablespoons salad/olive oil
1/2 teaspoon oregano
1/4 cup wine or cider vinegar
1 large onion, sliced
4 large cans tomatoes
8 large onions, quartered
12 large potatoes, halved
12 carrots, quartered
1/2 cup water
Flour roast and sprinkle with salt and pepper. (May cut two or three small holes in roast and push in pieces of garlic.) Brown meat in oil in heavy pan over medium heat for 15 minutes, turning frequently. Add oregano, vinegar, onion slices, and tomatoes. Cover and simmer 4 hours, turning roast occasionally. (That 4 hours makes the difference, Em😋)
Add onions, potatoes, carrots, and water. Cover and simmer 1 additional hour or until the vegetables are tender. Add more water, if needed.
Yield: 12 to 16 servings
Linda’s Favorite Roast Beef Dinner
Pot Roast
Prep: 20 Minutes Level: Easy
Cook: 4 Hours Serves: 10
Description
Pot roast, when made according to a few fundamental rules, can be a totally delicious addition to your repertoire. The meat you use is important. My favorite roast is the chuck roast; it has wonderful marbling throughout the meat, and when given an ample amount of time to cook, chuck roast winds up being tender and melt-in-your-mouth delicious.
Ingredients
• 1 whole (4 To 5 Pounds) Chuck Roast
• 2 Tablespoons Olive Oil
• 2 whole Onions
• 6 whole Carrots (Up To 8 Carrots)
• Salt To Taste
• Pepper To Taste
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
• 2 cups To 3 Cups Beef Stock
• 3 sprigs Fresh Thyme, or more to taste
• 3 sprigs Fresh Rosemary, or more to taste
Preparation
First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
Ree Drummond’s recipe
First, Mammaw Chapman’s recipe, and then I will show you mine.
Potluck Supper
(Floy Thomas Davidson Chapman)
1 (7 or 8 pounds) rump or chuck roast
1/3 cup all purpose flour
1 tablespoon salt
1/8 teaspoon black pepper
2 tablespoons salad/olive oil
1/2 teaspoon oregano
1/4 cup wine or cider vinegar
1 large onion, sliced
4 large cans tomatoes
8 large onions, quartered
12 large potatoes, halved
12 carrots, quartered
1/2 cup water
Flour roast and sprinkle with salt and pepper. (May cut two or three small holes in roast and push in pieces of garlic.) Brown meat in oil in heavy pan over medium heat for 15 minutes, turning frequently. Add oregano, vinegar, onion slices, and tomatoes. Cover and simmer 4 hours, turning roast occasionally. (That 4 hours makes the difference, Em😋)
Add onions, potatoes, carrots, and water. Cover and simmer 1 additional hour or until the vegetables are tender. Add more water, if needed.
Yield: 12 to 16 servings
Linda’s Favorite Roast Beef Dinner
Pot Roast
Prep: 20 Minutes Level: Easy
Cook: 4 Hours Serves: 10
Description
Pot roast, when made according to a few fundamental rules, can be a totally delicious addition to your repertoire. The meat you use is important. My favorite roast is the chuck roast; it has wonderful marbling throughout the meat, and when given an ample amount of time to cook, chuck roast winds up being tender and melt-in-your-mouth delicious.
Ingredients
• 1 whole (4 To 5 Pounds) Chuck Roast
• 2 Tablespoons Olive Oil
• 2 whole Onions
• 6 whole Carrots (Up To 8 Carrots)
• Salt To Taste
• Pepper To Taste
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
• 2 cups To 3 Cups Beef Stock
• 3 sprigs Fresh Thyme, or more to taste
• 3 sprigs Fresh Rosemary, or more to taste
Preparation
First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
Ree Drummond’s recipe
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