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My wife and I were watching the Pioneer Woman say she finally figured out how to cook a pot roast. Â I listened and watched. Â I have always had the same problem. Â It was patience. Â That is all I needed. Â I did the pot roast with all the trimmings. Â Mash Potatoes and gravy – using the reduced liquid from the pot roast for the gravy. Â The only problem with this meal is to make it look good on a plate. Â So the only picture I am showing you is the pot roast in the roasting dish.
Recipe
Pot Roast:
Ingredients:
- 3 lb pot roast (chuck)
- 4 tbsp olive oil
- 1 tsp salt, black pepper, garlic powder and smoked paprika
- 2 yellow onions
- 5 carrots
- 6 cups beef broth
- 1 dried red chili
- 1 bay leaf
Method:
- Heat 2 tbsp olive oil over high heat and add the yellow onions halved; Â cook until browned on each side; remove from pan
- Add 1 tbsp of olive oil and the carrots and brown for about 5 minutes; remove from pan
- Add 1 last tbsp of olive oil and sear both sides of the pot roast
- Add back the vegetables, Â the beef broth, the dried red chili and 1 bay leaf
- Put into a 275 degree oven and cook for 3 & 1/2 hours
Mashed Potatoes (recipe is an adaption of Ina Garten’s adding the Pioneer Woman;s seasoned salt) :
- 6 russet potatoes boiled for an hour
- In a sauce pan, melt 3/4 stick of butter of butter and 1/2 cup of heavy dream
- 3 tbsp of sour cream
- Mix the potatoes in a electric mixing bowl; pour in the butter & cream mixture slowly; finish by adding  1 tsp of black pepper and 2 tsp of seasoned salt
Gravy:
- In a sauce pan, melt 1/2 stick of butter with 1 tbsp of all purpose flour
- Add the 2 cups of reduced beef broth from the pot roast
- Add 1 cap full of Brandy
- Add 1/4 cup of heavy cream; stir well and serveÂ
Sour cream in mashed potatoes is a great idea!
Pot roast is such a comforting dish.