Traditional Pot Roast
from http://americanfood.about.com/

"This traditional beef pot roast recipe is one of America's slow-cooked favorites. The aromatic root vegetables scent the tender beef, and the long, slow braising results in a heavenly sauce. This beef pot roast recipe is easy to make, and perfect for a family dinner."

Pot roast is a braised beef dish and is typically made by browning a roast-sized piece of beef to induce a Maillard reaction, then slow-cooking in or over liquid in a covered dish. Pot roast descends from a long tradition of slow cooking with water. Think: soups, stews & slowly braised dishes. According to the Encyclopedia of American Food and Drink, the term "pot roast" in print dates back to 1881.

Tougher cuts such as chuck steak, Boneless chuck roast, and 7-bone pot roast are popular joints of this technique. While they are unsuitable for oven roasting due to the toughness of the fibers, they become tender and flavorsome after slow braising. As with all braises, slow cooking tenderizes, while the liquid exchanges its flavor with that of the beef, resulting in tender, succulent meat.

Pot roast in North America is often served with carrots and/or potatoes as well as other vegetables such as onions simmered in the cooking liquid.

There are three keys to a terrific pot roast: 1) season liberally with garlic and salt, 2) brown deeply and thoroughly before adding liquid, and 3) cook as low and slow as you can.

3-4 pound boneless beef “chuck” roast
2 tsp salt
1 tsp fresh ground black pepper
2 tbsp vegetable oil
2 tbsp flour
1 quart beef broth
1 bay leaf
3 cloves garlic, minced
1 tsp dried thyme
1/2 tsp dried rosemary
1 yellow onion, large dice
4 carrots, peeled, cut in 2-inch pieces
2 parsnips, peeled, cut in 2-inch pieces
3 stalks celery, cut in 2-inch pieces

Season both sides of the beef pot roast generously with the salt and fresh ground black pepper. Place a Dutch oven on med-high heat, and when hot add the vegetable oil, and brown the beef well on both sides.

Reduce the heat to medium. Remove the pot roast, and add the flour to the remaining vegetable oil and beef drippings. Cook the flour, stirring for 2 minutes. Whisk in the beef stock, and bring to a simmer. Add the bay leaf, garlic, thyme, and rosemary. Place the pot roast back in, and add the vegetables around, and on top, of the beef. Cover and turn off heat.

Place the pot roast in a 325 degree F. oven, and braise for 2 hours. After 2 hours, uncover, and give the vegetables and broth a mix. If the liquid is reducing to much add water as needed. Cover and braise for another 40 minutes, or until the beef can be pierced easily with a fork.

Allow to sit covered for 30 minutes before slicing. Serve beef post roast with topped vegetables and braising liquid. The sauce can be adjusted by reducing to thicken, or adding water to thin, as desired.

Serves 6 portions of Beef Pot Roast