Sunday Dinner-The Worlds Best Pot Roast

Good morning and happy Monday!
I hope your week will be filled with unexpected blessings!  The Johnsens are off to a good start with the Giants winning the super bowl!  Doesn't matter much to me...but in this case "If daddy ain't happy...".  Even I was about to lose it over the last 57 seconds of the game. :)
Today, I thought I would share one of my FAVORITE recipes ever.  Every time I make this, it gets RAVE reviews, everyone loves it! Sunday pot roast! And YOU CAN do this!  Before I learned how to make this the only red meat I ever made was hamburger.  But this?  Oh man, SO GOOD.  And SO easy.  People who don't like pot roast LOVE this.  Doug says I make it just like his Grandma, so you know what that means.  I know some of you have made this recipe because I have shared it with you...back me up? 

I kind of needed to make something successfully and well, THREE of my last pinterest recipes were a HUGE flop, very disappointing.  I won't link to them, because that wouldn't be very nice but be leery of "pizza puffs", smores pockets and blueberry breakfast bake.  Are you ready to make a wonderful, amazing pot roast?    
This is the piece of meat I started with.  You want some form of rump roast.  I have used all kinds and they don't really seem to make much difference with the end result.  This is a good price for my neck of the woods and a good size for my family.  If you make a bigger one you will just have to bake it longer. 
Preferably you want a dutch oven.  Or at least a nice heavy pan with a lid.  This is my pot roast pot because I can sear it and bake it all in the same place.  You can do it also with a frying pan to sear and a different pan to bake it in but you lose all that good searing flavor.   
Open up your piece of meat and salt and pepper it like you would your dinner plate.
When that is done, cover the entire roast in flour.  Pat it on there nice and good.  Cover the whole thing.
Melt 2-4 tablespoons of BUTTER (NOT margarine) in your searing pot or pan on medium high heat.
When it is all melted and good and hot, using tongs or whatever else you can to make it work, you are going to start searing the entire roast.  By sear, I mean you want to cook the outer layer of meat to a nice DARK (almost burned) color to seal in all the goodness.  You can hold it, like above...
...or you can prop it up on the side of the pot. You don't want to poke it lots though, you are trying to seal in the flavor.  The butter will turn dark, too.  That doesn't matter. 
You will continue to turn the meat and move it around in order to sear all sides and areas.  See the photo above?  Not dark enough.  You want the meat to be a DARK, almost burned color. 
Getting closer...
Just about there. 
This is a good color.  
When you get it to this point, put the meat in the center of the pan, fat side down, add about 2 cups of water, put the lid on and put it in the oven.  Bake at 325 degrees for 2 hours. 
At two hours or so, open it up and check to make sure there is still liquid in the bottom.  If needed add another cup of water or so.  Replace the lid and bake for another hour. 
Continue baking until you press your fork into the corner and it nearly falls apart.  See how it flaked off so nicely?  That's how you know it's done.  :)
Remove the roast from the pan, put on a plate, cover with foil and then a towel to keep it warm. 
This is what you are left with.  Want to make some gravy?  Add approximately two tablespoons of flour directly to this pot.  Stir with a whisk. 
Grab two cups of potato water from the pot you are boiling potatoes in. 
Because you have to have mashed potatoes with pot roast. 
This is the gravy before adding the water, after adding the flour.  Super thick. 
Turn on the heat to medium and add about 1- 1 1/2 cups of your potato water. 
Whisk, whisk, whisk. 
Use your whisk to scrape all that flavor off the sides of the pot and into the gravy.
Continue doing this until it's bubbly and thick. 
If you need to add a bit more flour, do that.  Salt to taste. 
Then, enjoy an amazing, melt in your mouth dinner.
 Enjoy it!  I will answer any questions in the comments section. :)

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