OH MY GOODNESS – Pot Roast cooked low and slow – can you imagine how it smells? What about how it tastes? I prefer a chuck roast that will fall apart and you don’t have to slice.
- 1 beef chuck roast
- 1 tbsp. oil
- 4 small baking potatoes, quartered
- 4 small yellow onions, quartered
- 4 large carrots, quartered
- 3 stalks of celery, ribbed and cut into pieces
- 1 package Ranch Dressing seasonings
- 1 bay leaf
- 1 package Au Jus seasonings
- 1 stick butter
- 1 tablespoon corn starch
- Sea salt and fresh cracked pepper to taste
Spray a Dutch oven with cooking spray. Salt and pepper the roast. Put oil in Dutch oven and add sear on both sides.
Spread half of seasonings mixings on roast, rub in; flip and repeat.
Place butter on top of roast. You can put the whole stick, but I usually slice and cover top of roast with butter.
Place carrots, potatoes, celery and onions around the roast and add bay leaf; place top on pan and put in a 200 degree oven.
After 4 hours, remove and turn over the roast. Return to oven, raise temperature to 235 and cook for 3-4 more hours depending on cut and size of roast. When done, remove from oven and pour as much of the pan juices as possible in small sauce pan; add cornstarch; bring to a boil stirring constantly to thicken – adjust cornstarch to your desired thickening.
Pour thickened sauce back over the roast and allow to set in pan until ready to serve.
NOTE: If you don’t have Au Jus, substitute 1 tsp. soy sauce, 1 tsp. garlic powder, 4 tsp. beef bullion and 1 tsp. onion powder. If you don’t have a Dutch oven, place in deep oven proof pan and you can use foil as the lid.