Basic Pot Roast

Even though this is a Basic Pot Roast Recipe it can still be cooked in a variety of ways.

By "cooked" I mean braised. It can be cooked in the oven, on top of the stove or in a crock-pot.

The last pot roast I had was at my cousins' house and she cooked it in an electric skillet. Worked fine!

The three recipes here not only use a different cooking method but also a different cut of beef for each recipe.

Basic Pot Roast Recipe

2 Tbsp. Flour
1/4 tsp. Pepper
2 1/2 lb. boneless beef chuck roast
3 Tbsp. vegetable oil
1 cup beef bouillon
4 to 6 potatoes, peeled and quartered
5 small carrots, peeled and cut in half
1 medium sized onion, thinly sliced
1 clove garlic, peeled and minced
Flour
Water
Salt

Combine the 2 tablespoons of flour and pepper together in a plastic bag. Coat the beef well with this mixture.

Heat the oil in a skillet on top of a conventional surface unit. Add the beef and cook until it's well seared on all sides. Place the browned beef in a heavy pot with a tight fitting lid.

Add the onions and garlic to the skillet and cook until just translucent being sure to scrape up all the browned bits from the skillet. Add this to the pot.

Add the beef bouillon and enough water to bring the liquid to about the middle of the roast. Bring to a boil and reduce to a slow simmer. Cover with the heavy lid and braise for about 45 minutes a pound.

Depending on the size you've cut your potatoes and carrots add them when they'll just have time to become tender as the roast finishes it's cooking time.

Thicken the liquid for gravy, as desired, with additional flour and water. Salt to taste.

Basic Pot Roast In a Crock-Pot

1 (3 to 4 lb.) beef rump roast
1 tsp. Salt
1/2 tsp. Pepper
2 Tbsp. Shortening
2 medium potatoes, halved
3 medium carrots, cut in 2 inch pieces
2 medium onions, halved
1/2 cup beef broth

Season the beef rump roast with salt and pepper. Heat the shortening in a skillet and brown beef on all sides.

Place half of the vegetables in the bottom of your slow cooker. Add the beef and then add the balance of the vegetables and the liquid.

Cook on low for 10 to 12 hours or on high for 5 hours.

Basic Pot Roast In The Oven

3 Tbsp. Fat
2 or 3 lb. Beef Brisket
4 beef bouillon cubes
3 cups water
1/2 cup flour mixed with 3/4 cup water
8 carrots cut in half
12 potatoes cut in half
1 onion, sliced
1/2 tsp. Pepper
1 Tbsp. Lawry's seasoned salt

Preheat your oven to 350 degrees.

Heat the fat in a heavy skillet on top of the stove. Dust the brisket with flour, the seasoned salt and pepper to taste. Add the brisket to the skillet and sear it on both sides.

Remove the brisket and put it in an oven going pot with a heavy fitting lid. A cast iron Dutch oven is ideal but use the best you have. Add the flour and water mixture, the sliced onions and the 4 beef bouillon cubes.

Put in the oven and bake 2 1/2 hours at 350 degrees.

Add the carrots, potatoes and water. Cook 1 1/2 hours more or until the brisket and the vegetables are tender.

Add a Basic Pot Roast recipe to your repertoire and enjoy some good eating.