The most succulent pot roast beef you can make that is hassle free and tastes amazing! We also have the best tasting gravy to go along with this pot roast!
Course Main Course
Cuisine American
Keyword pot roast
Prep Time 30 minutesminutes
Cook Time 3 hourshours
Servings 6people
Equipment
1 cast iron skillet
tin foil
1 dutch oven optional
Ingredients
Pot Roast Marinate
1.5kgbeef chunk roast or any beef roast you choose
3tbspcanola oil
2tbsp Montreal Steak Seasoning
2tspsea salt
black pepperoptional
Skillet Greens
2tbsp butter
1mediumwhite onionsliced
5nopales or cactus paddle½kg green beans as substitute
3largecarrotsroughly chopped
2clovesgarlic crushed
2 cupsred wine
Pot Roast Gravy
1tbsp butter
2clovesgarlicgrated
2tbspflour
juice of pot roast
1tspsea salt
Instructions
Pot Roast Marinate
Wash your pot roast with cold tap water. Pat dry with paper towel.
Combine the oil, seasoning, salt, and pepper (optional) in a bowl. Using your hands, rub vigorously the seasoning all around the pot roast. Wrap the roast up with plastic and let it sit in the fridge for 2 hour or preferably, overnight.
Pot Roast
Preheat oven to 300°F.
Using your pan skillet, heat it on high. Alternatively, you can use a Dutch Oven instead of the cast iron skillet.Add the butter until fully melted and sear the roast until brown, 3-4 minutes each side. Take the pot roast out and set it aside.
On medium high heat, saute the onion for 2 minutes. Add the sliced nopales (or green beans) with the carrots for 5 minutes. Lastly add the crushed garlic and cook for 1 minute.
Place the pot roast on top of the vegetables and add the red wine. Add enough tin foil to cover the top of the skillet. If you're using a Dutch Oven just put the lid on top
Put the pot roast in the oven for 2 hours.
For the remaining last 1 hour, take out the tin foil or lid and flip the vessel around as well. To know it is done, the meat needs to reach an internal temperature of 202 degrees F and/or can shreds easily with a fork.
After 3 hours, let the pot roast sit on the counter for 30 minutes. Meanwhile take the juice out of pan and the garlic cloves with it. Using a fork, mash the garlic clove in its juice and set it aside.
Pot Roast Gravy
In a pan, heat the pan on medium-high and melt the butter. Add in the minced garlic and saute it for 2 minutes. Add the flour and continuously move the flour around with a whisk. Do not walk away from this procedure. Move the flour around until it is fragrant and has a slight brown colour. Quickly pour the juice into the pan and whisk vigorously until the flour is well blended with no flour lumps. Salt the gravy. Cook on the stovetop for 10 minutes on medium or low heat.
Assemble the Pot Roast
On a large plate, carefully place the pot roast in the center of the plate. Mix the vegetables well with tongs (add a little bit more salt if you desire), and place the vegetables around the roast beef.You can have the gravy on top of the roast beef or on the side. Serve warm.