Quality Pot Roast
A hearty pot roast featuring tender chuck meat simmered with onions, garlic, raisins, and spices, served with rich gravy and a side of corn and spiced crab apples.
Ingredients
Instructions
- Brown sliced onions and garlic in oil.
- Brown the chuck roast on all sides.
- Add raisins, bay leaves, and boiling water to the pot.
- Cover tightly and simmer on very low heat for 3 hours or until the meat is tender.
- Remove the meat from the pot, strain the liquid, and measure it.
- For each cup of strained liquid, add 2 tablespoons of flour to make gravy.
- Cook the gravy until thickened, stirring constantly.
- Serve the gravy with the meat and a side dish of corn and spiced red crab apples.
Tips & Substitutions
For a deeper flavor, consider marinating the chuck roast overnight with salt, pepper, and garlic. You can substitute the raisins with dried cranberries or apricots for a different sweetness. If you prefer a thicker gravy, use cornstarch instead of flour. Ensure that the pot is covered tightly during simmering to retain moisture.
Serving Suggestions
Serve the pot roast with creamy mashed potatoes or buttered noodles for a comforting meal. It pairs beautifully with spiced red crab apples for a sweet contrast. For a complete dinner, add a side of corn, and consider serving alongside 'Grandmother's Punch' for a refreshing drink.
Storage & Reheating
Store any leftover pot roast and gravy in airtight containers in the refrigerator for up to 3 days. To reheat, use a low heat setting on the stovetop or microwave, adding a splash of water to the gravy to prevent it from thickening too much. Reheat until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Quality Pot Roast contains roughly 658 calories, with 8g protein, 27g carbohydrates, and 60g fat. It is a good source of protein (15% of the Daily Value). Note that it is relatively high in sodium, at 1060mg per serving (46% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this pot roast?
Yes, while chuck roast is ideal for its marbling and tenderness, you can use brisket or round roast. Just be aware that cooking times may vary, and adjust accordingly to ensure the meat is tender.
How do I know when the pot roast is done?
The pot roast is done when it easily shreds with a fork and reaches an internal temperature of at least 195°F (90°C). The long, low simmer helps break down the connective tissues for that tender texture.
Can I make this pot roast in a slow cooker?
Absolutely! Brown the meat and onions as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours. This method allows the flavors to meld beautifully and results in a tender roast.
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).