Perfectly Simple Pot Roast
Perfectly Simple Pot Roast is just that, perfect and simple! The beef is placed into a slow cooker along with some vegetables, then, hours later you have a beautiful fall apart, soft hunk of meat to serve with gravy with mashed potatoes, rice or even noodles!
Isn’t it awesome that you can cook something like the picture above all while you’re at work, or out doing stuff? With busy schedules that adults tend to have simple but delicious recipes like this Perfectly Simple Pot Roast come in very handy. Beef chuck on it’s own is a pretty flavorful cut of meat, that is if you know the proper way to cook it. Crock Pot or slow and low cooking is the only way to go when it comes to beef chuck.
I filled my Crock Pot with all the ingredients in it, set it for 7 hours and when I came back home I found the meat cooked to perfection ready for whatever side dish I wanted. I went with mashed potatoes and green beans, because really, what goes better than potatoes and green beans with Pot Roast?
If you’re not the type that likes the aroma of food permeating your house, you can set the Crock Pot outside (I set it out on my balcony).
Oh and the gravy! Smooth, silky and delicious beyond what I can describe! Easy too!
If there’s one reason why you should own a Crock Pot, it’s probably this Perfectly Simple Pot Roast and gravy!
Perfectly Simple Pot Roast
Ingredients for Perfectly Simple Pot Roast:
4 lb – chuck roast
1 cup – carrots (baby carrots or 2 regular peeled carrots cut into 1 inch chunks)
1 – large onion, cut into 8 pieces
1 – head garlic, peeled
2 cups – water or broth
2 tsp – kosher salt
1 tsp – ground black pepper
1 tsp – garlic powder
1 tsp – pickling spice
2 Tbsp – unsalted butter
4 Tbsp – flour
leftover liquid from pot roast
How to make Perfectly Simple Pot Roast:
Combine water, salt, ground black pepper, garlic powder and pickling spice and stir until salt is dissolved. If you desire, brown all sides of the roast on a super hot skillet with a tablespoon oil. Otherwise, place the meat into the crock pot as is, surround by carrots, onions and garlic, then pour the water with the spices on top. Close with lid and set it on “high” for 7 hours.
After 7 hours, skim the fat with a spoon (or do this after you have removed the meat and drained the liquid through a sieve)
Remove the meat to a separate dish and keep warm.
Set a sieve over a bowl. Pour the remaining liquid and veggies through the sieve. Discard the solids and hold on to the liquid.
In a sauce pan, melt butter over medium heat, then add the flour and cook it for a several minutes until it’s golden in color, all the while stirring to prevent it from burning. Slowly pour in the liquid and keep stirring with a whisk until the gravy is slightly thickened.
Now shred the meat with two forks into small pieces. You can serve it over mashed potatoes, rice, another grain or pasta, and pour some gravy on top.
Alternatively, you can slice the roast and serve it by slices, pouring the gravy over it.
As always, below you will find a Pinterest friendly picture. Also, thank you for sharing my recipes and website not only on your social media, but with your friends and family in real life. You and your wonderful feedback keeps me posting and sharing my favorite recipes. Thank you, once more!
Bon Appetite & Happy Pinning!