need a recipe for a basic pot roast?

Healthy Basic Pot Roast

Ingredients

2 pounds beef, boneless chuck pot roast

1 tablespoon oil, canola

1 medium onion(s), chopped

2 clove(s) garlic, minced

4 1/2 cup(s) water

2 bay leaf

1 teaspoon pepper, black ground

6 medium potato(es), skins on, quartered

1 pounds carrot(s), sliced 1/4-inch thick

5 stalk(s) celery, cut into 1-inch pieces

3 tablespoon flour, all-purpose

Preparation

1. In a Dutch oven or large pot with a lid, heat the oil on medium high, then add the meat and brown on both sides so a crispy crust forms, about 5 to 8 minutes per side. Reduce the heat to medium low and add the onion and garlic. Cook until the onion is translucent, about 3 minutes.

2. Transfer the beef to a plate; keep warm. Return the pan to the heat. Add 2 cups water and cook, scraping up browned bits from the bottom of the pan. Return the beef to the pot, add the bay leaves and pepper, then cover and cook on low for 1 hour, turning after 1/2 hour.

3. Add the potatoes on top of the meat and 2 more cups water. Cover and simmer 10 minutes. Add the carrots and celery, cover, and simmer until a fork can easily pierce a potato, about 15 minutes.

4. Remove the bay leaves and discard. Remove the meat to a cutting board and slice; arrange the slices in a large serving dish. With a slotted spoon remove the potatoes, carrots, and celery and place around meat in serving dish. Keep warm.

5. In a small bowl, combine the flour with 1/2 cup cold water until blended. Stir into remaining liquid in the pot. Cook, stirring constantly until thickened, about 3 minutes. Serve with the meat and vegetables.

http://www.everydayhealth.com/health-recipe/basic-...

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I don't think I've ever used a recipe to make pot roast, but I'll try to outline my method.

Combine a few Tbsp flour with salt & pepper (maybe 2 tsp salt, 1/2 tsp pepper)

Take a 4-5 lb chuck roast and cover it with the seasoned flour mixture.

Heat a few Tbsp of oil in a heavy casserole on the stove.

Place the roast in the casserole and get it nice and brown on all sides.

While the meat is browning chop an onion and a few cloves of garlic.

When the meat is brown lower the heat, add the onion and garlic, and cook until they are translucent (5 minutes or so).

Add the liquid of your choice (wine, beer, tomato juice, beef stock will all work well) and some fresh thyme sprigs, maybe half a bunch or 6-8 sprigs.

Couple of bay leaves couldn't hurt.

Cover and simmer for 3 hours or so until almost done.

Add peeled carrots cut into largish pieces, peeled cippolini onions, celery, turnips, potatoes and any other vegetables that float your boat.

Cook on low heat until the vegetables are done.

You can either serve right away, or take the meat and vegetables out of the sauce and put everything in the refrigerator (separately). When the sauce has cooled spoon off the fat. Then put everything back into the same pot and heat it up for dinner.

There is no gravy making involved as the sauce makes itself

I make mine really simple, I'll let it brown & sear in a roasting pan at 350-400 for 10-15 minutes, then I add chunks of potatoes, or bay red potatoes, carrots, celery, & 2-3 onions cut into big chunks. That's it. Then let it cook for 1-2 hours on low heat like 250.

Or I'll put everything in a crock pot, sometime the night before and turn it on low when I leave the house to go to work & then when I come home its done. You can strain the juice and add a little cornstarch or flour if you want to make gravy

put roast in roasting pan or in crock pot. Set oven to 300F.

I fill the roaster half full of liquid, usually half broth and half water. add a large teabag (tannin in tea is a natural tenderizer and roast is more tender with less time cooking)

Then I start grabbing herbs and other seasonings out of my extensive seasonings collection.

Steak Rub is great!! just sprinkle this all over the roast and put it in the oven! Cook for one hour and turn the roast over and resprinkle. Do this about 4 times. On the third turning, add veggies: quartered potatoes, baby carrots, celery sticks, onion quarters, etc.

remove roast to platter and allow to sit 15 minutes while you make gravy. oh, yes, fish out all the veggies to the platter also.

pour the remaining liquid into sauce pan, blend a couple tablespoons cornstarch into half cup water and whisk into boiling broth. Cook and stir until it is clearish.

Pot Roast is actually almost an oxymoron as to roast something is to cook with dry heat. A real Pot Roast is a roast beef "dry heat". kinda sorta reheated. An already cooked roast recooked in moist heat be it a crock pot etc. Add what ever veg, reuse org juices to make gravy. there it is.

season and sear the roast on both side in hot skillet with a tad of oil. Place in a roasting pan. pour a can of beef or chicken broth (or water if you don't have broth) into the pan you seared the roast in and scrape up any brown bits, pour over the roast. Peel and cut up potatoes, onion and carrots (you can also add turnips, rutabaga, mushrooms...) place under roast, season and add a tablespoon of tomato paste if you have it. Add some smashed peeled garlic to pan if you have it. Add another cup or so of water or broth to come up to half the height of the vegetables. Cover and place in preheated 350F oven for 2 hrs or more till meat is very tender. remove veg and meat to platter. Mix together 3 tablespoons of melted butter and 3 tablespoons flour to make a paste, whisk into the liquid in the roasting pan and bring to a boil, if too thick add broth or water, season with additional salt and pepper if needed, serve the gravy with the roast and vegetables.

I ALWAYS use oven bags when making pot roast. They always cook perfectly. I season mine with onion powder, crushed garlic and heavy pepper and then roast according to weight.