Round Bottom Pot Roast [RECIPE]

Round bottom pot roast

Pot roast is a traditional family favorite that never goes out of style. Serve it with a silky smooth gravy for extra flavor!
(Photo by Jathan Fink, Jadeworks Entertainment)

Heather and I both have memories of our mothers cooking pot roast for family dinner. It is the kind of meat-and-potatoes meal most men (and growing boys) crave, and our moms undoubtedly liked making it because this dish’s long cook time allowed them to multitask while the meal simmered on the stove. Economical and delicious, this recipe results in a juicy piece of meat that cuts like butter when it is finished cooking. Top it off with a rich, thick gravy and serve alongside mashed potatoes and veggies, and your family will undoubtedly come running long before you even call them to dinner. 

PREP: 10 minutes
COOK: 3 hours 15 minutes

INGREDIENTS

  • 3 pound round bottom roast at room temperature
  • kosher salt
  • freshly ground black pepper
  • 2 tablespoon extra virgin olive oil
  • 1 medium onion, sliced
  • 1 carrot, peeled and sliced
  • 1 stalk of celery, peeled and sliced
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 tablespoon peppercorns
  • 2 bay leaves
  • 1/4 cup cooking sherry
  • 1 1/2 cups water
  • 2 tablespoons corn starch

DIRECTIONS

  1. Place meat on a sheet of parchment paper and allow to come to room temperature, allowing it to sit about 1 hour before preparation.
  2. In a large Dutch oven, heat olive oil over medium-high heat. Meanwhile, rub salt and pepper generously into meat on all sides. Once the oil shimmers, place roast carefully inside oven. Don’t move the meat until it releases easily from the oven, about 4 minutes. A nice brown crust should have formed where meat was seared. Flip meat and repeat searing process. Make sure all sides are browned for optimal flavor. Remove meat and set aside on a baking sheet.
  3. Put onion, carrot, celery, rosemary, thyme, peppercorns, and bay leaves in oven and allow to cook until onion is translucent, about 2 minutes. Add 1/2 cup of the water and scrape the bottom of the oven with a wooden spoon to release any brown bits. Add cooking sherry for acidity, then add remaining cup of water. Return roast to the oven. The liquid should come up on the sides of the meat about a half inch. Reduce heat to medium-low and cover oven with lid.
  4. Turn roast every 30 minutes and make sure liquid hasn’t cooked off. Add additional liquid as necessary; cover. Total roasting time for a 3 pound roast should be approximately 3 hours. It may take longer. You’ll know it is done when you can tear the meat easily with a fork.
  5. Once roast is fork tender, remove from oven and place on baking sheet. Allow meat to rest for 15 minutes before cutting it. This allows the juices time to redistribute within the meat.
  6. In the meantime, place a strainer over a bowl. Pour liquid through strainer to remove the aromatics and some fat. Discard solids. Return liquid to oven and whisk in corn starch over medium heat until gravy starts to boil and thicken. Remove from heat and pour into a gravy boat.
  7. Slice or shred roast and place on platter. Serve with gravy on the side.

NOTE: It is important to bring your meat to room temperature before you cook it. Otherwise, when the cold meat hits the hot pan, the meat is steamed rather than seared and all the juices won’t be trapped inside the roast. If this happens it will result in a dry cut of meat when served.

TIP: We recommend serving your pot roast with mashed potatoes and your favorite green vegetable, such as peas, to round out your meal.

YIELD: 4 – 6 servings

© 2015 Jadeworks Entertainment

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About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

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