It’s incredibly simple to prepare this galette. Both the appearance and taste are incredibly rustic. suitable for company. Pluots are a hybrid fruit made from a plum and an apricot. Any fruit will work, so try a few different ones.
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs 5 mins |
| Total Time: | 3 hrs 25 mins |
| Servings: | 4 |
Ingredients
- 2 pounds beef pot roast, fat trimmed and discarded
- 3 potatoes, peeled and cut into 6 pieces
- 1 large onion, cut into 8 pieces
- 2 carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 3 ½ cups water, divided
- salt and ground black pepper to taste
- 1 pinch garlic salt, or to taste
- ½ cup water
- 3 tablespoons cornstarch
- ½ teaspoon browning sauce (such as Gravy Master®) (Optional)
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast.
- Dotdash Meredith Food Studios
- Pour 3 cups water into the baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
- Bake in the preheated oven until roast is browned and cooked through, about 3 hours.
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- Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange them around roast.
- Reduce oven temperature to 200 degrees F (95 degrees C). Place the platter with roast and vegetables in the oven to keep warm.
- Pour remaining pan juices into a saucepan; bring to a boil. Stir together remaining 1/2 cup water and cornstarch in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.
Nutrition Facts
| Calories | 508 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 6 g |
| Protein | 31 g |
| Saturated Fat | 9 g |
| Sodium | 201 mg |
| Sugars | 5 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Great and so easy! Made with moose roast and added turnip as well. Used flour vs cornstarch in the gravy. Yum!
Moist beef, delicious veggies. I put mine in a Dutch oven with its lid and it worked great.
Loved it. My adjustments were as follows. I did not trim off the fat,, as this gives the juice flavor. I used 2 cups of beef broth, then 1 cup of water. I seasoned with salt, pepper, lots of garlic powder and onion powder on both sides. I also sprinkled on a little bit of rosemary. I did not add carrots and potatoes until the last hour, otherwise they are too soft and mushy. I cooked a 2.75 lb chuck roast at 325 for 3 1/2 hrs. The meat shredded perfectly. Will definitely make again.
turned out great
It turned out tender and juicy. I will definitely be making it again.
Gr8 recipe! I loved it! Very delicious.
My 2# roast would have been a charred brick if I left it for the full 3 hours at 300°! I pulled it out at 140°, about 1.5 hours, and let it rest for about 10 minutes. I also browned the whole roast before cooking. Absolutely perfect! Moist, tender, and flavorful. The gravy was delightful with lots of flavor, very smooth, and I didn’t have to adjust the seasonings for the roast. A new family favorite!
I followed the recipe closely (omitted the browning sauce and added a parsnip because I like parsnips in my pot roast) and I was very pleased with the way it turned out. Next time I will doctor it up a bit with a pinch of this and a dash of that to add a bit more flavor. I think maybe dusting the meat with flour and searing all sides prior to putting it in the oven would benefit both the meat and the gravy.
I fell asleep while it was in the oven. I baked it for 5 hours. Turned out Delicious. The gravy turned out excellent!! Will make again.
Just not it. I don’t make roasts in the oven, I always use my slow cooker but thought I’d give this a shot cause we’re in the middle of moving and everything is packed. All in all the flavor would have been nice but the roast didn’t keep it.
Perfect. I followed the recipe exactly. It was done 15 minutes early. Although the recipe called for spices, nothing was overbearing. Very tasteful!
I liked it but used a combination of 1 c of red cooking wine and 2 c of beef broth, added 2 tsp of Worcestershire sauce, a large bay leaf, a half tsp each of thyme and rosemary. Also before I put the beef in I also sauteed some chopped garlic right after the onions. Used also sweet potatoes. Don’t like celery so I didn’t use it. YUM
I thought this was very, very good BUT I did change it slightly. I browned the meat first. I added only 2 cups of water with a large bullion cube and I added minced garlic instead of garlic powder. Oh and I didn’t add the gravy seasoning stuff. It was very flavorful and I served it with egg noodles.
Super easy love it
My pot roast turned out great. I did brown the roast and I left out the garlic. The meat was very tender and the vegetables were perfectly cooked. I didn’t make gravy because I wanted to use the leftovers for vegetable beef soup in a few days. I added the recipe to my favorites.
I made this recipe today, following the instructions exactly as written, and the result was an amazingly scrumptious meal! It is not necessary to brown the meat before baking. After baking for three hours on low heat, my 2.5″ thick pot roast came out so tender and juicy that we didn’t even need a knife to cut it. The veggies were perfect as well. I highly recommend this recipe. My boyfriend said it’s one of the best meals he’s ever eaten.
It is a very hearty recipe. I was hoping to make it for a few weeks now. When I saw on the climacell app that the temperatures are going to dip below 20, it gave me the perfect excuse to make it.
I’ve made pot roast for many years and this was the absolute best one I’ve made! I added a couple of shallots from the garden and substituted one cup of the water with merlot. I’m making it again!
I added whole fresh mushrooms, but all else was the same. Yummy!!
I adjusted the servings down to two. It adjusts all the ingredients but not the cook times. It is def not the same cook time for 1 1/2 lbs As it is for 4lbs ! This is the sites error of course not the recipes.
I’m not sure what planet I am cooking on but it says cook at 300 for 3 hours. Well mine was slightly overdone in 2! Glad I checked it then. I will be looking for a different recipe that requires lower temp for longer period of time.