Beef Pot Roast was a staple around my house when I was young. Unfortunately, I never bothered to ask my Mother the history of her recipe, but she used to make it on Sundays in the cold months and it is one of my Father’s favorites. Every family has its own version of pot roast, which for most defines a sense of true comfort food and memories of being around the table at home.
I have slightly modified my Mother’s recipe from the traditional “all in the pot” process to a little more involved two-step braise. Not complicated by any means, I think the two-step process makes for more control and an easier and less caloric final gravy. The secret is a slow braise that not only creates the most luxurious richness and tenderness of an inexpensive beef cut, elevates the potatoes, carrots and onions which become imbibed in a luster of beefy goodness. My Mother made her pot roast in an old enameled cast iron pot that dated from the depression era that seemed solely intended to transform fairly modest ingredients into a hearty hot meal to feed a crowd. She would buy whatever inexpensive beef cut was on sale, but I almost always choose a boneless beef chuck roast for its marbled quality.
I also utilize homemade beef stock that I prepare several times a year that is surprisingly easy to make. You can see the recipe here. If you utilize store bought stock, make sure to buy an unsalted variety.
This recipe can easily be scaled up. To read more about my beef pot roast, see the post My Dad’s Hands, here.