For Professionals

Classic Pot Roast

Prep time: 10 min
Cook time: 5 hrs

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

8 servings

Serving size

1 serving

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

  1. Place a large stockpot over medium heat.
  2. Season the roast with pepper.
  3. Add the oil to the stockpot and brown the meat all over.
  4. Remove the meat to a plate; set aside.
  5. Sauté the onion and garlic in the stockpot for about 3 minutes or until they are softened.
  6. Return the beef to the pot with any accumulated juices and add the thyme and 1 cup water.
  7. Bring the liquid to a boil and then reduce the heat to low so that the liquid simmers.
  8. Cover and simmer for about 4½ hours or until the beef is very tender.
  9. In a small bowl, stir together the cornstarch and 3 tablespoons water to form a slurry.
  10. Whisk the slurry into the liquid in the pot and cook for 15 minutes to thicken the sauce.
  11. 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