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Serves/Makes:4 or more
- 1/4 cup (60 ml) flour
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) pepper
- 3 lbs (1.4 kg). chuck roast
- 2 tbsp (30 ml) to 3 tbsp (45 ml) fat or oil
- 1 onion, sliced, or 10-12 small white onions, peeled
- 2 carrots, peeled and cut into 3" to 4" pieces
- 3 hefty pinches Herbes de Provence
- 1 14 oz (392 grm). can beef broth
- 1 cup (225 ml) pinot noir
- 4 cloves garlic, thinly sliced
- other vegetables, i.e. turnip. parsnip, rutabega, potatoes (optional)
- 1 tbsp (15 ml) flour and 1 tbsp (15 ml) butter as roux for each 1 cup (225 ml) defatted broth.
- Serving suggestion:
- mashed potatoes or,alternately, cooked egg noodles (which have been tossed in a little of the gravy to season and keep them from sticking. This is only if you haven't added cut up potatoes during the cooking process.
- Add a nice green vegetable on the side.
- Cut as much visible fat chunk off the roast as possible (without mutilating the roast).
- Season the flour with the salt and pepper and pound the mixture into both sides of the meat with the edge of a plate.
- Brown meat on all sides in the hot fat or oil.
- Cooking Method 1:
- Add the onions, cover and cook over low heat 10 minutes.
- Add the carrots, other vegetables, herbs, garlic and liquid.
- Cover tightly and simmer 3 1/2 - 5 hours, until meat is fork tender.
- Cooking Method 2:
- Brown meat in oil and place in crockpot or slow cooker.
- Add all vegetables, garlic, and herbs.
- Pour broth and wine over the top.
- Cook on low setting for 8 hours or high setting for 4 hours and then reduce to low setting until dinner time.
- Remove meat and vegetables to serving platter.
- Cover tightly with foil and place in warm oven.
- De-fat the remaining liquids by your preferred method.
- Melt butter in a sauce pan and stir in flour to make a "roux".
- Stir until mixture turns a light beige and continue stirring as you add liquids back in.
- Heat through until mixture is slightly thickened.
- Serve in a gravy boat or pitcher on the side.
- Editors note: I use Cooking Method 2 and love it.
Next I'll work on timing and temp for an oven method.
The original recipe was 1963 BC. BC being "before crock pots" and slow cookers which were first marketed around 1970 according to Wikipedia.
This recipe was adapted from Epicurious, House and Garden Magazine, January 1963, by Betty Wason. If you wish to see the original recipe, reviews and comments, go to epicurious.com and type in Basic Pot Roast. Thank you Ms. Wason.
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