Momosita's Simply the Best Pot Roast |
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Prep Time: 15 Minutes Cook Time: 225 Minutes |
Ready In: 240 Minutes Servings: 6 |
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Amazing wonderful pot roast adapted from family recipe and Mercy's Fabulous Country Chuck Roast. Ingredients:
3 1/2-4 lbs beef arm roast or 3 1/2-4 lbs chuck roast or 3 1/2-4 lbs blade roast |
2 tablespoons oil |
1 teaspoon salt |
1 teaspoon fresh coarse ground black pepper |
2 tablespoons brown sugar |
2 tablespoons prepared horseradish |
2 tablespoons dijon mustard |
1/2 cup flour |
1 (32 ounce) box beef broth |
1 tablespoon chicken base (better than boullion) |
1 onion, peeled and halved |
2 potatoes, unpeeled, quartered |
4 -8 carrots, peeled, cut into thick slices (can ease this step with baby carrots) |
Directions:
1. Preheat oven to 325°F.
2. Season one side of roast with salt and pepper and place, that side down, into large frying pan of HOT oil (to sear and brown). OR sear in a dutch oven to save dishes. Season other side while bottom side is browning.
3. When browned, turn over, brown other side. Turn off heat.
4. Add half of brown sugar to top of roast. Press inches Flip roast and add remaining sugar to other side, pressing inches.
5. Add flour to medium bowl and whisk in beef broth. Whisk in chicken base, horseradish and mustard.
6. In large deep casserole dish with lid (OR the dutch oven), pour in beef broth mixture and add onion.
7. Cover and bake in 325°F oven for 2 1/2 hours, turning meat over halfway through.
8. Add carrots and potatoes, recover, and bake 1 hour longer.
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