There is one delicious smell I love to come home to. Pot Roast! I have made this pot roast recipe for years. It’s one of the easiest and most delicious meals to make. It always turns out perfectly tender and full of flavor. I usually make this for Sunday dinner. It makes about 6 servings. Since my husband and I are empty-nesters, we always have plenty of leftovers. And he never turns up his nose at leftover Pot Roast!
In a skillet, drizzle some olive oil and a pat of butter. Heat over medium-high heat. When hot, brown a 2 – 3 lb. Chuck Roast (just for about 3-4 minutes on each side until it has some rich brown color on it.) Place the roast into your crock pot and turn on the heat to low.
Drizzle the roast with about 2 T. Red Wine Vinegar. (About 1 T. per side.) I know it sounds weird, but it serves to tenderize the meat.
Next, rub about 2 t. of Au Jus Gravy Mix powder all over the surface of the roast. Add pepper if desired. (My husband likes a lot of pepper. In fact, he calls it “Vitamin P.”) By the way, when I used to run my Bed & Breakfast Inn, I catered banquet dinners and served Prime Rib. (Dry Au Jus powder was the secret I used as the rub for the rib roast.)
Add 1/2 of a yellow onion (that has been cut into wedges) and place the wedges on top of the roast.
Put the lid on the crock pot and allow to cook 3 hours. At this point, add 5 – 6 peeled carrots that have been cut into chunks and 5 – 6 red potatoes (that have been scrubbed and cut into quarters.) The reason I do this now, rather than at the beginning is that if the potatoes and carrots are put in the crock pot at the same time as the roast, they will be overcooked and mushy by the time the roast is cooked and tender. Place the vegetables on the top and around the sides of the roast. Cover and allow to cook 5 hours longer.
With a large spoon, carefully remove the potatoes and carrots to a serving dish. Cover to keep warm.
In a small dish, stir together 2 T. cornstarch and 1/4 c. cool water. Drizzle the mixture into the crock pot around the sides of the roast and stir. Turn up the crock pot to high heat and allow to cook about 15 minutes longer until the gravy thickens.
Serve the hot gravy over the meat and vegetables! This meat is so tender you can cut it with a fork!