Best Pot Roast
Source: Mother-in-law Jean
After many years of being disappointed in my pot roasts, I found out that by adding liquid before roasting, I was actually boiling the meat instead of roasting it, causing to it be dry and tough. This recipe, made with no added liquid, is from Mother-in-law Jean who makes it the way her mother did.
3 lb chuck roast, well marbled
salt and pepper to taste
Place meat in enameled roasting pan, season with salt and pepper. Cover with lid.
Bake at 325 for approximately 1 1/2 hours. (depending on size may take more or less time) Meat is done when it looks browned
Make gravy out of juice and serve with mashed or roasted potatoes, cooked carrots and onions. (we like the vegetables cooked separately from the meat)
Reviews:
From Annie: I don't think I ever reported in on my pot roast! It was delicious. I will be cooking it this way in the future. Cindy, please thank your mother-in-law for me or just forward this note on to her. I did brown my roast first because I always do and honestly I did it without even thinking and before I read her method, but anyway it cooked beautifully and was tender and delicious. I threw an onion and 3 whole garlic cloves in the pot and I peeked twice to make sure I really didn't need any liquid and that the onions or garlic didn't burn. (It didn't need more liquid and nothing burned :) I used some red wine and beef stock to make the gravy. Thank you to Jean Miller!