Granny’s Pot Roast

October 20th, 2012  |  Family Dinner, Moo  |  1 Comment

I have such fond memories of Sunday meals after church when I was growing up.  My grandma would put chicken spaghetti or pot roast in the oven before we would leave for Sunday School and it would be all ready to go {and smellin' up the house something good} by the time we got home at noon.  Pot roast was one of my absolute favorites.  Lots of onions and lots of carrots and potatoes.... and don't forget the most tender beef you ever tasted!  It was {and still is} the ULTIMATE comfort food.

This is my grandmother's recipe as I remember it.  The only difference is that I waited to add the potatoes and carrots so that their texture would be a little more firm.  You could easily throw them in at the beginning of the cook time if you won't be home to add them during the cooking process.

Here goes....


3 lbs beef shoulder roast or round
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 large onion, chopped and divided
3 celery sticks cut into thirds {this will make it easy to remove them later}
2 cups of beef broth
2 tablespoons worchestershire sauce
5-6 small-medium sized potatoes, peeled
5-6 large carrots, peeled


Preheat the oven on Convection Bake setting to 300 degrees.

Sprinkle the roast generously with salt and pepper.

In a large dutch oven set over high heat, add the vegetable oil.  Once it begins to smoke, add the beef allowing it to sear for about 3 minutes.  Flip the roast over to sear the other side as well and add in 2/3 of the onions and celery, cooking for about 5 minutes.

Once onions begin to turn translucent in color, add the beef broth and worchestershire sauce and top the roast with the remaining chopped onion.

Cover the pot and place in the oven for about 3 hours.  After three hours, add the potatoes and carrots into the pot, cover and return to the oven for another 60-90 minutes.

When roast is tender, remove from oven and transfer the beef, potatoes and carrots to a serving platter; keep warm.  Remove the celery from the pot and discard.

Carefully skim off any oil sitting over the pan juices and discard.

Return pot to stovetop over medium heat and cook until liquid is reduced by about one-third.

Transfer the onion gravy to a bowl and serve with pot roast.

Bon Appetit!

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