Best Tender Pot Roast Recipe

3      Reviews by:    Johnny Young   Best Tender Pot Roast Recipe uses garlic, olive oil, broth, Worcestershire sauce, minced onion, bouillon, onion powder, garlic powder, oregano, basil, and thyme in making this delicious pot roast recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Midwestern    Servings:6 Nutrition facts:799 calories39.3 grams fat Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   4 Hours 30 Minutes Total Time:   4 Hours 50 Minutes

INGREDIENTS

• 1 4 to 5 pound beef roast
• 3 tbsp olive oil
• 7 cloves garlic
• 3 cups beef broth
• 2 tbsp Worcestershire sauce
• 3 tbsp minced onion
• 2 tbsp beef bouillon
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/2 tsp thyme
• 1/2 tsp black pepper
• 1 bay leaf
• For the Gravy:
• 2 cups beef broth
• 1/4 cup flour
• kosher salt, to taste
• black pepper, to taste

DIRECTIONS

• Place olive oil into heavy bottom skillet over medium-high heat. When oil begins to shimmer, add roast. Cook for about 3 minutes and if well browned, using tongs, turn roast over and repeat. When roast is well browned, implant garlic cloves into roast either at streaks of fat or into cuts made into the roast.
• In a medium bowl, whisk together 3 cups of the beef broth, the Worcestershire sauce, the dried minced onion, the beef bouillon, the onion powder, the garlic powder, the salt, the oregano, the basil, the thyme, the pepper, and the bay leaf. Pour the broth mixture over the roast. Cover the roasting pan tightly with foil and roast for 30 minutes. Turn the roast over and re-cover it with foil. Reduce the oven temperature to 300 degrees F.
• Roast until the meat is fall-apart tender, about 4 hours. At 2 1/2 hours of cooking, add the carrots and potatoes to the pan. After 4 hours, transfer the roast, potatoes and carrots to a serving platter, reserving the juices/broth in the pan. Let the roast rest for at least 30 minutes. Strain the fat from the juices. Do not discard the fat.
• Add the remaining beef broth to the juice in the pan just until it is equal to about 2 cups in total. Add 4 tablespoons of the reserved fat to a saucepan over medium heat. Sprinkle the flour into the melted fat and whisk until it becomes a smooth, golden-brown paste, about 2 minutes. Slowly stir in the juices/broth mixture. Bring the gravy to a simmer. Season the gravy to taste. Serve.

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