Pot Roast for a Crowd
A hearty and satisfying dish that’s perfect for gatherings and family dinners, this Pot Roast for a Crowd is the ultimate one-pot meal. With its rich flavors and comforting ingredients, it’s a staple for any meat-and-potatoes enthusiast. Though it requires a bit of time to cook, the process is simple and rewarding. Whether you prefer using your stovetop or the oven, this recipe promises delicious results every time.
Ingredients
- 5 lbs boneless beef chuck roast
- 4 large potatoes, peeled and cut into chunks
- 2 cups carrots, peeled and sliced
- 2 cups celery, chopped
- 3 large onions, chopped
- 2 cups water
- 1/4 cup beef broth
- 1/2 cup flour
- 1 tsp dried thyme
- 1 tsp onion powder
- Salt and pepper, to taste
- 2 tbsp vegetable oil
Instructions
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Prepare the Meat:
- In a Dutch oven or a large, heavy-bottomed sauce pot, heat the vegetable oil over medium-high heat until it shimmers and is hot.
- While the oil is heating, season the flour generously with salt and pepper. This will help to create a flavorful crust on the roast.
- Dredge the beef chuck roast on all sides in the seasoned flour, ensuring that the surface is evenly coated. Shake off any excess flour.
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Sear the Roast:
- Carefully place the coated beef roast into the hot oil. Sear each side of the roast for approximately 5 minutes, or until it develops a rich, golden-brown crust. This step is crucial for adding depth of flavor to your dish.
- After searing, remove the roast from the pot and set it aside. Drain off any excess grease from the pot, but be sure not to scrape the bottom—those flavorful browned bits will enhance the taste of the dish.
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Combine Ingredients:
- With the roast removed, add the chopped onions, celery, and carrots to the pot. Sauté the vegetables for a few minutes, allowing them to soften slightly and absorb the flavorful remnants left from the searing process.
- Pour in the water and beef broth, stirring to combine and deglaze the bottom of the pot. Scrape up any remaining browned bits with a wooden spoon to incorporate them into the liquid.
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Simmer:
- Return the seared beef roast to the pot, nestling it among the vegetables. Sprinkle the dried thyme and onion powder over the top of the roast. Bring the mixture to a gentle simmer.
- Cover the pot with a lid and let it simmer over low heat for 1 ½ hours, allowing the flavors to meld and the meat to become tender.
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Add Potatoes:
- After 1 ½ hours, add the peeled and chunked potatoes to the pot. Stir to combine and ensure that the potatoes are submerged in the liquid.
- Cover again and continue to simmer for an additional hour, or until the potatoes are tender and the meat is easily shredable.
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Season and Serve:
- Once the cooking time is complete, taste the broth and adjust the seasoning with salt and pepper as needed.
- Remove the roast from the pot and let it rest for a few minutes before slicing or shredding it. Serve the pot roast with the vegetables and a generous ladle of the flavorful broth.
Tips for Perfection
- Searing the Meat: This step adds a deep, savory flavor to the roast. Don’t rush it; ensure the meat is well-browned for the best taste.
- Vegetable Variations: Feel free to add other root vegetables like parsnips or turnips for a different twist.
- Oven Option: If you prefer to use the oven, preheat to 350°F (175°C). Follow the same steps for searing and combining the ingredients, then cover and roast in the oven for about 2 ½ to 3 hours, or until the meat is tender.
With this recipe, you’re not just making a meal; you’re creating a comforting, flavorful dish that will bring smiles to your family and friends. Enjoy every tender bite of this classic pot roast! 🍽️🥩🥔
