Yield: 6 servings

Best Country Pot Roast with Vegetables & Gravy

Best Country Pot Roast with Vegetables & Gravy

Ingredients

  • 1 (3 1/2 - 4 lb.) chuck roast
  • 2-3 Tbl. vegetable oil
  • 1 tsp. kosher salt
  • 1 tsp. coarse ground black pepper
  • 3 Tbl. jarred horseradish
  • 3 Tbl. spicy brown mustard
  • 1 (32 oz.) box beef broth, (4 cups)
  • 1/4 cup red wine
  • 1 tsp. minced garlic
  • 1 large or 2 small onions, cut into wedges
  • 4 Tbl. butter, cut up
  • 3 ribs celery, thickly sliced, (at an angle if desired)
  • 6 red potatoes, unpeeled and cut into large chunks, or as many as desired
  • 1 (16 oz.) bag sweet baby carrots
  • 2-3 Tbl. cornstarch
  • 2-3 Tbl. COLD water
  • 1/4 cup heavy cream, optional
  • more salt and pepper to taste

Instructions

  • Season chuck roast with salt and pepper, (both sides.)
  • In large frying pan, heat oil over medium-high heat until very hot. Place roast into pan of hot oil and turn down heat a little. Sear until nicely browned, turn and sear other side. (About 4 minutes per side depending on how hot you have your pan.) Turn off heat leaving roast in frying pan.
  • While roast is searing, pour beef broth into large roaster. Stir in red wine and garlic.
  • Spread top and sides of roast with half of horseradish and half of spicy brown mustard, place coated side-down into roaster. Spread top with the rest of horseradish and mustard.
  • Top with onions and dot with butter.
  • Cover with tight-fitting lid, and pop into preheated 325 degree oven. Roast for 2 1/2 hours, turning once after the first hour, and then two more times during the remainder of time replacing the onions on top each time to keep it extra moist.
  • Add celery, potatoes and carrots submerging into broth around roast, recover, and continue roasting until veggies are tender, about 1 more hour. (If veggies aren't covered in the broth, just baste well several times during roasting.)
  • Remove roast to a platter. With a slotted spoon, remove veggies and place around roast. *Leave a few onions, a couple of celery pieces and 2-3 carrots in roaster. Cover roast and veggies to keep warm.
  • With a hand emulsifier, blend veggies into broth. (*This makes for a richer gravy and takes any tartness out of the gravy as well.)
  • Heat the broth/stock on the stovetop over medium heat until just boiling. Stir cornstarch and cold water together and slowly whisk in. Lower heat, stir in heavy cream if desired, simmer and whisk for 2-3 minutes until thickened and cooked down just a bit. Add more salt and pepper to taste.
  • Ladle a little gravy over roast and veggies and place the rest of gravy into a gravy boat to serve alongside.
  • Serve this with bread and butter for mopping! ;)

    • Notes

    *If I have heavy cream on hand I add it for extra richness and creaminess, but I also make it without. Either way is very good.