Classic Beef Pot Roast

  Posted on September 20, 2012  by Leslie Blythe  2 comments

Less is More

Years ago my mother-in-law taught me how to make her pot roast. This recipe is so simple it takes me about 10 minutes to make it. There is no seasoning what so ever – not even salt and pepper. It doesn’t need any.  I usually use a 7 Bone Roast.  There are not 7 bones in this roast.  The 7-bone roast is from the chuck section of the steer or heifer and it includes a cross cut of the shoulder blade. The bone is shaped like a “7”, which gives the roast its name. I don’t think these roast are available in other parts of the country.  You can use any kind of beef that is good for pot roast.

I’ve been using this Knorr beef stock concentrate, but you can use any kind of stock you like or even beef broth.

Yes, I know it looks weird to dump some unspecified amount of flour on the top, but it works. I wouldn’t dream of messing with my mother-in-laws recipe!

Classic Beef Pot Roast

4 lbs chuck roast
Flour
2 Tbs beef stock
2 cups beef stock
1 onion, thickly sliced
6 carrots, thickly sliced
3 potatoes, peeled and quartered

Dredge the roast with the flour. Brown the roast in a cast iron skillet in butter on all sides in a large skillet over high heat, about 4 minutes per side.

Place the roast in the slow cooker and then deglaze the pan with the beef stock, stirring up all the beef bits at the bottom.  Pour over the roast in the crockpot. Place the onions on the top of the roast. Sprinkle it with some flour.

Cover and cook on Low setting for 8 to 10 hours.

Next, ladle out several ladles full of the stock into a large pot. Put the carrots and potatoes in and top up with enough water to cover. Bring to a boil and simmer for about 15 – 20 minutes until tender. Serve alongside the roast.