Look no further because you've found the BEST EVER pot roast recipe! Get ready for the best meal of your life!
After years of trying multiple recipes and finding a few we liked, but many we didn't, THIS one that I made up as I went is the WINNER. It is hands down the BEST meal we've had in a long, long time. I was super impressed with myself! Even my two kids, 5.5 and 7.5 years old, ate every.single.bite!! #momwin
I served our pot roast with rice and green beans. These green beans are our absolute favorite and they are SO easy. Steam in the microwave, add butter and garlic salt, toss and serve! One bag serves our family of 4.
We are gluten free since our daughter has Celiacs Disease, but even if we weren't I would use this gravy mix. It is indeed one of the "secrets" to making this dish SO good. Don't skip this! You can find this with the regular gravy mixes, chili seasonings, etc in your grocery store.
1/4 cup extra virgin olive oil, divided
2-3 pound chuck roast, boneless
1 tablespoon pink himalayan salt
1 large yellow onion, sliced thin
4 tbsp garlic, minced
1 package Pioneer Gluten Free Brown Gravy Mix
4 cups water
4 tsp Better Than Bouillon Beef Base
1/2 cup red wine
2 cups baby carrots
4 celery stocks, cut into quarters
6 baby red potatoes, cut into quarters
Preheat oven to 300 degrees
Season meat with salt and let the roast come to room temperature
Coat bottom of dutch oven with EVOO and heat to medium high
Brown beef roast on all sides - remove from skillet and set aside
Add remaining oil to skillet and throw in onions. Cook 2-3 minutes until soft and translucent. Add garlic and cook an additional two minutes
Add Pioneer Gravy Mix and stir until all the oil is absorbed and the mix has lost its powder appearance
Add wine and allow the pan to deglaze. On medium high heat, let wine reduce just a bit
Add the water and beef bouillon base. Stir constantly to mix the liquid with the gravy mix and prevent lumps. Bring up to a boil. The mixture should start to thicken up
Add beef roast back to skillet. Spoon gravy over the top.
Cover and cook at 300 degrees for 3 to 4 hours or until tender.
Baste the roast with gravy about every hour while cooking
Add carrots, celery and potatoes at the 2 hour mark and cover with gravy mixture. Place lid back on and allow to finish cooking
Notes - this can be served as is or over rice. This serves 4-6 people. To feed more, get a larger roast and add additional vegetables.
From the kitchen of Payton Peoples - 2019