So what makes this roast different than your exquisite Sunday pot roast? Well, that you prepared a delicious pot roast to make Monday night special. It is also a simple meal to prepare. This pot roast was slo-roasted in my cast iron Dutch oven and in a 325 degree oven. And, the flavor of this roast was sensational.
Note: If you're only cooking for one, you can 1) make yourself a complete pot roast. Eat what you want and freeze the extra servings. Thaw and warm the extra servings when you want them, or 2) roast a steak in a small Dutch oven, using the same ingredients, and roast either in the oven or a mini-crock pot. Yeah, they make and sell small crock pots for single folks.
I browned all sides of the perfectly marbled chuck roast in my well seasoned Dutch oven. Then I added all of the layers of flavor. I used my big fork to raise the roast enough to fill the bottom of the pot with chopped Vidalia onion. I then poured all of the liquid ingredients on the roast. Then I tucked the vegetables around the side of the meat. This resulted in a beautiful presentation and a delicious roast. I covered the Dutch oven with my cast iron lid and slid the pot into my pre-heated 325 degree oven at 2:00 pm. I forgot the pot until 6:00 pm when I took it from the oven, removed the lid, and smiled. Picture perfect. But the real reward was when we started eating the roast. There were a lot of "Oh this is delicious" remarks from those about the table.
It is important to select a well-marbled chuck roast. Don't buy too lean a roast or you'll likely serve a tough piece of meat. And I avoid picking up a roast with big chunks of fat. I look for a piece of meat that has nice thin lines of fat throughout the beef. If you don't see what you want, ask the butcher to show you "a nicely marbled roast." They'll find one!
- 2 Tablespoons olive oil
- 3-4lb well-marbeled chuck roast. A 4 lb roast is pictured.
- 1 large onion, chopped (I like sweet whites, but yellow onions are also good)
- 1 10 oz can of cream of celery soup
- 1/2 cup dry white wine
- 1/2 cup water
- lavishly pour Kitchen Bouquet (liquid gold!) over the meat*
- 4 stalks celery, cut in 1-2 inch chunks
- 3-4 leeks or large green onions
- salt and pepper
* Never forget to use the Kitchen Bouquet 'gravy mix' that great grandma, grandma, and your mother used to make pot roasts! You'll likely find it on the sauce aisle of your supermarket (but not at Whole Foods). You got to go Krogering or to the Food Lion to buy Kitchen Bouquet's liquid gold. They better never quit selling this good stuff!
Put enough flour in a pan or on a plate to coat all sides of the beef. Press each of the four sides of the beef into flour. Salt and pepper the meatboth sides of the floured meat. Put 2 tablespoons of olive oil in a Dutch oven and put the pan on a medium hot stove burner. Brown all sides of the meat. Add the liquids. Arrange vegetables around the sides of the roast. Cover the Dutch oven and slide it into a preheated 325 degree oven. Remove the pan from the oven in 4 hours. The roast should look beautiful and perfectly cooked and ready to carve and eat.
I set the Dutch oven on a straw pad on the table and cut and serve the meat and vegetables each person's plate at the table. We pass the serving bowls of mashed potatoes and sweet baby peas and eat the delicious Monday night meal to kick off the beginning of another happy week.