My mom’s pot roast made a fine meal with the meat fork tender and the vegetables full of flavor. After 40 years of practice, I turn out a roast beef dinner that would make my mother proud. Here’s how to make it.
Things You’ll Need:
whole bay leaves
red wine (optional)
frozen whole green beans
Start preparing the meal about three to four hours before you plan to serve it. The meat needs to cook very slowly. Adding the vegetables slows down the cooking too.
Rinse off the chuck roast. Pat it dry with paper towels. Put flour on a plate and turn the roast to coat all sides with the flour.
Put some oil or shortening in a frying pan. Turn the heat pretty high to get the oil hot. Tilt it so the whole pan is oiled. Put the roast in the pan to sear each side. This seals in the juices for the roasting. Turn it with tongs, not a fork. You don’t want to pierce the meat.
Put a teaspoon of flour in a cooking bag and shake it to coat the inside. Put the meat inside. Add red wine or water, maybe 1/2 a cup or more. Throw in some bay leaves. Tie the bag shut. Cut slits in the top. Put it in a deep pan in the oven at 325 degrees.
Start peeling the carrots. Cut them into finger lengths. Add these in with the roast.
Peel and cut up the potatoes (quarter these) and onions (halve these). Wait about two hours from the start time to add the potatoes and onions. Set out the green beans to thaw.
Throw in some rosemary and thyme or other fresh herbs. Wash the mushrooms. Leave them whole. Put them in about 30 to 45 minutes before serving time. Put in the thawed green beans then also.
The roast is done when all the vegetables are fork-tender and the meat pulls away easily when poked with a fork along the edge.
Slit the top of the bag open and carefully remove the meat and vegetables. Take the meat drippings and wine left in the bottom of the pan to make gravy.
Set the table for your roast beef feast.
Tips & Warnings
Each time you add vegetables check that there is some liquid in the bag. Add more if it seems dry.