Classic Pot Roast
Recipes for modern-day pot roast date back to 1881, although variations on this braised dish stretch back centuries. Pot roast is a Sunday night staple in many homes because it can be prepared all in one pot for easy cleanup, and it can be left to cook all day.
Makes
Serving size
Ingredients
1 pound boneless beef chuck or rump roast
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
½ small sweet onion, chopped
2 teaspoons garlic, minced
1 teaspoon dried thyme
1 cup plus 3 tablespoons water
2 tablespoons cornstarch
Instructions
- Place a large stockpot over medium heat.
- Season the roast with pepper.
- Add the oil to the stockpot and brown the meat all over.
- Remove the meat to a plate; set aside.
- Sauté the onion and garlic in the stockpot for about 3 minutes or until they are softened.
- Return the beef to the pot with any accumulated juices and add the thyme and 1 cup water.
- Bring the liquid to a boil and then reduce the heat to low so that the liquid simmers.
- Cover and simmer for about 4½ hours or until the beef is very tender.
- In a small bowl, stir together the cornstarch and 3 tablespoons water to form a slurry.
- Whisk the slurry into the liquid in the pot and cook for 15 minutes to thicken the sauce.
- Serve the roast with the gravy.
Cooking Tip
You can place the browned meat into a slow cooker and let it cook on low for 8 hours for a delicious, no-fuss supper.
Nutrition Info
Nutrition Info
Makes: 8 servings Serving size: 1 serving
Calories
154
Fat
10 g
Saturated Fat
2 g
Trans Fat
0.45 g
Cholesterol
41 mg
Carbohydrates
3 g
Sugar
1 g
Fiber
0 g
Protein
13 g
Sodium
49 mg
Calcium
19 mg
Phosphorus
113 mg
Potassium
219 mg
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