Brown Derby Pot Roast
A hearty pot roast featuring tender beef shoulder, savory vegetables, and rich tomato flavors, perfect for comforting family dinners or special gatherings.
Ingredients
Instructions
- Tie the beef shoulder clod to hold its shape while cooking.
- Rub the meat with salt and pepper.
- Heat oil in a heavy roaster.
- Add the meat and brown it on all sides.
- Add more oil if needed during browning.
- Add diced vegetables (celery, onion, carrot, tomato) and sauté until golden.
- Sprinkle flour onto the vegetables and mix well.
- Continue cooking for about 4 to 5 minutes.
Tips & Substitutions
For a richer flavor, consider marinating the beef shoulder clod overnight in a mixture of beef stock and spices. If you don't have celery salt, use regular salt and additional celery for flavor. When sautéing vegetables, ensure they are cut evenly for consistent cooking. If you prefer a thicker sauce, add more flour during the cooking process or finish with a cornstarch slurry.
Serving Suggestions
Serve the pot roast over a bed of creamy mashed potatoes or alongside roasted vegetables for a hearty meal. Pair it with a robust red wine to enhance the flavors. For a delightful twist, consider serving with Sarah Parton'S Barbecue Sauce for a unique flavor profile. Fresh bread or rolls also make a perfect accompaniment to soak up the delicious gravy.
Storage & Reheating
Allow the pot roast to cool completely before transferring it to an airtight container for storage. It can be kept in the refrigerator for up to 4 days. To reheat, place it in a pot over low heat, adding a splash of beef stock to maintain moisture. Alternatively, microwave in short intervals, stirring frequently until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Brown Derby Pot Roast contains roughly 41 calories, with 1g protein, 5g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 516mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can substitute the beef shoulder clod with other cuts like chuck roast or brisket, which also become tender when braised. Just ensure the cut has enough marbling for flavor and tenderness.
How long should I cook the pot roast?
The total cooking time for the pot roast should be about 3 to 4 hours at a low temperature, or until the meat is fork-tender. Adjust the time based on the size of your beef cut and the cooking method used.
Can I make this pot roast in a slow cooker?
Absolutely! To make this recipe in a slow cooker, sear the meat and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 8 hours or high for 4 hours for a deliciously tender result.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).