Old Fashioned Sunday Pot Roast

Growing up, Sunday supper was almost always a roast.  Roast beef, roast chicken, roast anything. I tend towards soup on Sundays these days (because it means a full week of lunches!) but I'm still a big fan of a good old fashioned roast beef.  Especially on Super Bowl Sunday!  With the game coming up, you need something you can toss in the oven and essentially forget about until it's time to pull it out and plate it up.


1 3-5 pound chuck roast
2-3 cups water
1 teaspoon lemon juice
1 teaspoon Worcestershire Sauce
2 cloves of garlic, minced
1 large onion, chopped
2 bay leaves
Couple cranks of pepper
1 teaspoon of sugar
1 teaspoon of salt
2-3 sprigs of fresh rosemary and/or thyme
6 potatoes, quartered
6-8 whole carrots chopped into 2" pieces
2 tablespoons flour
1/2 cup water


In a large skillet sear all sides of the roast in olive oil (ALL SIDES, the edges too). 
Once browned, lay the roast flat in an oven-safe roasting pan.
Add water, lemon juice, Worcestershire Sauce, garlic, onion, bay leaves, pepper, sugar, salt and fresh herbs.
Roast covered at 300 degrees for 2 hours.
Add in the carrots and potatoes.
You may need more water as the water may have a tendency to boil away. There should be about 2 cups left in the pan.
Continue to roast for 1-2 hours longer.  Plan on 3 hours total roasting time for a 3 pound roast and 4 hours for a 4-5 pound roast.  The roast is ready when it begins to fall apart.
When the roast is done, remove roast and veggies but reserve the cooking liquid to make a gravy.

Make gravy by adding 2 Tablespoons of flour to a jar that has 1/2 cup of water in it. Shake well and pour into the liquid in the pan. Bring to a simmer, stirring constantly over low heat until desired thickness is achieved. Thicken with more flour if desired.
Drizzle gravy over roast and potatoes and serve with a mixed greens salad



And go team!!