The Perfect Pot Roast
Your favourite Sunday night family meal is here.
If you receive my monthly newsletter, I promised you I would share the Pot Roast recipe that my family had on New Year’s Eve while we played Mel Robbin’s Best Year Ever Game. I was SO proud of how each of my kids was vulnerable and open about their lessons and learnings from 2023 and their hopes and dreams for 2024. It was a wonderful exercise to do anytime but especially at this time of year. I highly recommend it!
So here it is! Truly the best melt-in-your-mouth pot roast, cooked low and slow and simmered until perfection. I have always been intimidated by making a pot roast. My mom made them when I was growing up …it was our typical Sunday meal.
But I needn’t have been scared to do it! The meat comes out incredibly tender and is simply melt-in-your-mouth, fall apart, goodness. Even the vegetables soak up all the simmering sauce and come out delicious!
Serve this with crusty bread and a nice glass of red wine!
Perfect Pot Roast
Ingredients:
4 1/2 lbs beef chuck roast
1/4 cup all purpose flour (gluten-free flour works too!)
1 tbsp Kosher salt
1 tsp fresh cracked black pepper
2 tbsp neutral oil
10-12 whole Cipollini onions
6 large carrots, peeled and cut into 3 inch cubes
3 parsnips, peeled and cut into 3 inch cubes
2 dried bay leaves
6 sprigs of fresh thyme
2 cups low sodium beef stock
6 medium Yukon gold potatoes, cut into large chunks
1/3 cup fresh parsley, chopped
Directions:
An hour before cooking, bring the beef to room temperature. This will help you get a nice crust when you sear it.
Heat a large dutch oven over medium-high heat.
Season the beef with salt and pepper all over, patting it into the flesh well.
Cover the beef with the flour, also patting it in well.
Add oil to the hot pan.
Brown beef in the pan on all sides, cooking for 3-5 minutes per side so a crust forms before turning.
Add the cipolini onions and nestle into the bottom of the pan with the beef, browning them for 5-10 minutes.
Add carrots, parsnips, bay leaves, thyme, and stock.
Cover, lower the heat, and cook on low for 2 1/2 hours.
Remove the lid and add the potatoes, stirring a bit to cover in the cooking liquids.
Cover the pot and continue to cook for another 30 minutes, or until potatoes are tender when pierced with a fork.
Remove from heat and transfer meat to a cutting board. Cut the meat, though it will barely need to be cut, it will be tender enough that it will pull apart.
Plate beef with the vegetables and potatoes and spoon the cooking sauce on top. Garnish with parsley and serve.
What are your go-to Sunday meals? Do you still attempt family dinners? Are they a dying tradition? I really hope not! Please leave me a comment or review if you try this recipe and don’t forget to tag me @christies.lovestory. I love seeing your own kitchen creations!