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Succulent Sunday Pot Roast

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 minutes
Cook Time 3 hours
Servings 6 people

Equipment

  • 1 cast iron skillet
  • tin foil
  • 1 dutch oven optional

Ingredients

Pot Roast Marinate

  • 1.5 kg beef chunk roast or any beef roast you choose
  • 3 tbsp canola oil
  • 2 tbsp Montreal Steak Seasoning
  • 2 tsp sea salt
  • black pepper optional

Skillet Greens

  • 2 tbsp butter
  • 1 medium white onion sliced
  • 5 nopales or cactus paddle ½kg green beans as substitute
  • 3 large carrots roughly chopped
  • 2 cloves garlic crushed
  • 2 cups red wine

Pot Roast Gravy

  • 1 tbsp butter
  • 2 cloves garlic grated
  • 2 tbsp flour
  • juice of pot roast
  • 1 tsp sea 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.