Old Fashioned Pot Roast

Old-Fashioned Pot Roast

1- 3to 5lb chuck beef roast

olive oil

salt and pepper

In a frying pan, heat up the olive oil and brown the roast on all sides. Lay the roast in a medium sized roasting pan that has a lid. Salt and pepper the roast. Add about ½ cup water and cover the pan with foil. Put the lid on. The foil and the lid will ensure that moisture does not escape and dry out the roast. Cook the roast for about 2 ½ hours at 325. Check as you near the end of you time to add more water if needed.

Pot Roast Gravy

If you would like to make gravy from the pot roast juices it is very easy. When the pot roast has finished cooking measure out your juices. You can add water to come up with the desired amount of gravy. If you need gravy for 2 different meals then you will want to make sure you make plenty.

For every cup of liquid you will need 1 tablespoon cornstarch or 2 tablespoons flour. If I am making a lot of gravy I take some of the added water and use this to mix my cornstarch or flour. If you are using cornstarch than make sure the water is cold and it easily will mix up with a fork. If I use flour as my thickening then I will put my water and flour into my blender to make sure it gets well mixed and there are no lumps. If you are not making a whole lot of gravy with flour then you can also put the water and flour together in a small jar with a tight fitting lid (like a pint sized canning jar) and then shake real good to break up any flour lumps.

After you have your cornstarch or flour well mixed, add this to your pan drippings in a saucepan and bring to a boil over medium high heat. After the gravy has thickened and cooked a few minutes remove from heat and add salt and pepper. If you feel it still lacks in flavor than add a beef bouillon cube or 2, (but taste first!).

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