Tender Beef Pot Roast
A Roast So Tender and Delicious, They Won't Want to Leave the Table
Jun 30, 2008
Everyone loves a roast so tender that it practically falls apart on the fork. Served up with carrots and potatoes, this recipe is sure to be a hit at the dinner table and will have guests asking for more.
The best method for this recipe is a good old fashioned bake in the oven in a covered dish. The hardest part of the recipe will be enduring the delicious smells until dinner is served, but it will be well worth the wait.
Ingredients needed:
- 2-3 lb beef roast with some marbling
- salt
- pepper
- 1 tsp parsley, dried or fresh
- 3 Tb butter
- small white potatoes
- sliced carrots
- small to medium sized onion
- 3/4 cup water
Preparation:
- Preheat oven to 300 degrees. A good rule to remember for this roast is 1 hour per lb at 300 degrees
- In the bottom of the roasting pan, sprinkle a bit of salt and pepper to season the roast
- Chop carrots and onions. Set aside
- Place the roast squarely in the center of the pan, making sure any large areas of fat are resting on the bottom of the pan. Sprinkle the top of the roast with salt & pepper to taste.
- Around the roast, put in the potatoes, carrots, and chopped onions. Add water over the vegetables, being careful not to add so much that it will submerge the roast. It should come about halfway up the side of the roast.
- Add butter over top of the roast. This will melt and drain down onto the vegetables
- Sprinkle the parsley generously over the roast and vegetables. If it looks like more vegetables will be needed, add some to water and butter, then simmer on low in a covered pot.
A Slow Bake and Some Finishing Touches
Once the roast is ready to put into the oven, place the lid on the pot or securely seal your roasting pan with aluminum foil so that any moisture won’t escape. If properly sealed, nothing else is required for the roast until its finished cooking. Remember to only cook 1 hour at 300 degrees for each lb of roast.
If preparing rice and gravy for the dinner table, take the roast out of the oven about a half hour from completion. Collect about 1/4 cup of broth from the pan and set this aside. Recover the roast and return it to the oven for the remainder of the cooking time.
Once the rice or gravy begins cooking, take the collected broth and add a little of it to both dishes while they are cooking. This will add to the meal and give it a rich, full taste. Then, when the roast is finished, immediately remove it from the oven and serve. The roast should be tender and moist. Enjoy.
