Farmhouse Pot Roast
Yield: 4-6 Servings
1 English Style Pot Roast, 3-4 Lbs.
2 Tbsp. Flour
1 1/2 Teaspoon French Grey Salt, Divided
1 1/2 Teaspoon Ground Tellicherry Pepper Divided
2 Tbsp. Olive Oil
2 Cups Sliced Fresh Cremini Mushrooms
2 Cloves Garlic
1 Cup Dry Red Wine
2 Teaspoons Great Lakes Seasoning
2 Tablespoons Heartland Seasoning
1 Cup Vegetable or Beef Stock
2 Tbsp. Tomato Paste
Nothing says “Welcome Home” like the smell of Pot Roast wafting from the oven. Whether they’re coming home from school, or from a week on the road, your family will always be excited to learn that Pot Roast is on the menu that evening.
This recipe is not only easy, but it is also something that you can prepare the night before, refrigerate overnight, and then pop in the oven in the morning before leaving for the day. If this is your plan, preheat the oven at 275 degrees instead of 325. Your meat will roast, low and slow, all day and be ready for the dinner table when you are. And P.S: you can make the roux for your gravy ahead of time, too. Then you’ll be totally prepared for the next day!
Preheat oven to 325 degrees. Mix together flour, ½ teaspoon each salt and pepper. Coat meat on both sides with mixture.
Heat oil in Dutch oven set over medium high heat. Add meat to pot and brown on both sides. Remove and set aside. Reduce heat to medium, and add mushrooms, and sauté for 8-10 minutes, stirring frequently. Add whole garlic cloves during the last 2 minutes of sautéing. Remove sautéed mushrooms and garlic from pan and set aside.
Add wine and seasoning to the pan, and cook, continuing to stir, to deglaze and reduce the liquid by ½. Add stock, tomato paste, and remaining salt and pepper to the liquid. Whisk mixture together until well combined. Return meat, mushrooms, and garlic to the pan and place in preheated oven. Roast for 3-3 ½ hours until the meat is ‘falling apart’ tender.
While the roast is in the oven, make a roux to be used for gravy when it is done: Melt 2 tablespoons butter in a small saucepan. Add 2 tablespoons flour, mix together, and cook over low heat, stirring constantly, for 3-4 minutes until flour has cooked through.
When meat is fork tender, remove it from the pan, place on a serving platter; cover with foil and let stand for 10 minutes while you make the gravy.
Place the pot on the stove over medium heat. Add the roux and cook, stirring constantly, until the gravy has thickened. If the gravy seems too thick for your liking, add a little water to thin it. Season with salt and pepper and serve.