An American Pot Roast
An American Pot Roast is just what we crave when it's cold and wet outside. It's cozy, hearty, just the thing to warm you up, and believe me, the roast is absolutely fork tender. It's great shredded up the next day for tacos or sandwiches!
I sear the roast in a dutch oven then add the liquids and seasonings.
Don't neglect to scrape those brown bits off the bottom of the pot from searing the roast. That's where so much of that great umami flavor comes from.
After bringing it to a boil, I reduce the heat and let it simmer for at least 90 minutes. Next I add the potatoes and carrots and simmer another 20 minutes. Last, I add the green bell pepper, then simmer 20 more minutes. You can let it simmer even longer if you like. Sometimes I get side tracked on another project and this is a good thing. The roast gets more tender and delicious and I don't have to worry about dinner burning or drying out. Braising a roast is so forgiving.
It may take a long time to cook but it's really so easy. Just get the roast started and it will pretty much take care of itself.
It can also stay on the stove for quite a while if it's ready before you are. You know, like when you get that unexpected phone call right before you're planning to sit down to dinner and you know you really should take the call.
Or when your husband goes outside to mow the lawn and ends up talking with the neighbors for quite a while so he's taking a little bit longer than planned. No sweat! This is flexible.
It's great to have on the stove if you have several family members who don't get to eat at the same time too. Just keep the pot simmering on the stove and you're covered.
I think this is really beautiful food too. It has so much color from the veggies and the luscious brown sauce that literally makes itself. We really enjoy this traditional and beefy American Pot Roast. I hope you will too.
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An American Pot Roast
3-4 pound beef chuck roast
3 1/2 cups beef stock
1 diced onion
2 carrots cut in 1 1/2 inch pieces
3 Yukon gold potatoes cut in quarters
1 green bell pepper cut into 1 1/2 inch pieces (optional)
3 tablespoons chopped flat leaf parsley
1 bay leaf
2 tablespoons Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons crushed dried rosemary
1 1/2 teaspoons thyme leaves
1 teaspoon oregano
salt and pepper
Generously salt and pepper the roast then quickly sear the roast on all sides in a large dutch oven that has been preheated to medium high.
Add beef stock, the Worcestershire sauce, the herbs and the seasonings along with the chopped onion to the Dutch oven and bring to a boil. Cover the pot and reduce the heat to low and simmer for 90 minutes.
Add the potatoes and carrots then bring the pot back to a boil. Replace the lid and lower the heat again to simmer for 20 minutes.
Add the green bell pepper and continue to simmer for another 20 minutes.
Stir in the chopped parsley and serve.