Friday, December 11, 2015

Classic Beef Pot Roast with Potatoes and Carrots


A classic beef pot roast with potatoes and carrots is a serious comfort food for my American born husband.  I don't usually cook as traditionally as this because I am always adding a bit of spice and my much loved Asian influences into the dishes that I cook.   

The Sri Lankan Pot Roast that I made a while back for the blog expresses my love of taking an American classic meal and turning it spicy. This time around I tried my best to keep to the basics and just enjoy it the old fashioned way. 

My husband and kids were thrilled with this classic beef pot roast. Of course I added a few not so usual ingredients like some bacon! I could not help it... I can't follow the rules when it comes to cooking in the kitchen.  I guess you can say this is as "classic" as I get.

Classic Beef Pot Roast with Potatoes and Carrots
Recipe by Ramona from Kitchen Simmer

4-5lb Beef Chuck used for Pot Roast
3-4 strips bacon chopped (use bacon grease to sear beef)
2 large onions coarsely chopped
2 stalks celery cut int half each
Salt and Black pepper to season beef well
2 tsp granulated garlic powder
1 tsp red chili powder or cayenne powder (optional)
1 tsp paprika
2 stems fresh rosemary
3-4 stems fresh thyme
1 Tbs Worcestershire sauce
2 1/2 cups chicken stock (low sodium)
6-8 medium sized potatoes cut int medium size chunks
1/2 lb baby carrots

Step 1:  Cut bacon into small pieces and fry until crispy.  Remove bacon from pan and reserve on a paper towel.  Then use 3-4 Tbs of bacon grease to sear the entire piece of beef that you have seasoned with salt and black pepper.

Step 2:  Take the seared beef and place it on some stalks of celery in the dutch oven.  Then add the coarsely chopped onions and saute for a minute.  Season with garlic powder, red chili powder/cayenne, paprika and Worcestershire sauce.  Then pour the chicken stock into the pan and season with salt and black pepper to taste.


Step 3:  Add the fresh thyme and rosemary to the top of the roast and pour the onion/gravy into the dutch oven.

 Step 4: Cook at 350 degree oven for 1 1/2  hours then add carrots and potatoes and cook for another 1 1/2 hours.  Allow pot roast to rest for 20 minutes.  Bacon:  You can add the bacon to the pot with the potatoes and carrots or if you prefer crispy bits of bacon, just garnish with the bacon at the end.   To serve, break up beef into chunks and top with potatoes, carrots and gravy from the pot. Enjoy.

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