Pot Roast

Ingredients

  • 2 pounds beef pot roast, fat trimmed and discarded
  • 3potatoes, peeled and cut into 6 pieces
  • 1 large onion, cut into 8 pieces
  • 2carrots, cut into 1-inch pieces
  • 2 stalks celery, cut into 1-inch pieces
  • 3 cups water
  • salt and ground black pepper to taste
  • 1 pinch garlic salt, or to taste
  • ½ cup water
  • 3 tablespoons cornstarch
  • ½ teaspoon browning sauce (such as Gravy Master®)(Optional)
  • Directions

  • Step 1

    Preheat oven to 300 degrees F (150 degrees C).

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  • Step 2

    Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.

  • Step 3

    Bake in the preheated oven until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange around roast.

  • Step 4

    Reduce oven temperature to 200 degrees F (95 degrees C). Place platter with roast and vegetables in the oven to keep warm.

  • Step 5

    Pour the remaining juices from the baking pan into a saucepan; bring to a boil. Stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly,until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.

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