Hey friends, it's Rosie, and in this video, I'm going to show you how to make a pot
roast. If you want the exact measurements, visit my blog, I Heart Recipes.com and
you can print out your FREE copy of the recipe. And this is like, perfect for the
holidays. It's really inexpensive and of course, you can make it anytime
throughout the year as well. So we're starting off with the meat here. I have
my bottom round roast here, it was really inexpensive. I have four pounds here and
I got it for under $11. So I place everything on my cookie sheet so I
wouldn't make a mess. On one side, I have my meat, the other side, I have some
all-purpose flour. In this bowl, I have a combination of seasonings and herbs. I
have rosemary, salt, pepper, garlic, onion, lots of stuff. And again, that will be
included on my blog, you can print out the recipe card. So now we're going to
coat the roast with our seasoned flour because we mix the flour up with the
herbs and everything. And once the roast is nicely coated, we're going to head
over to our stovetop. So I'll be using my Dutch oven, but if you don't have a
Dutch oven, you can use a pan. So we place some vegetable oil into our Dutch oven
there. I turn the heat up to medium and now I'm going to brown each side and
surface of my roast. Now once it is nice and browned, I'm going to remove it from
there, and now I'm going to cook some onions up until they're nice and
translucent. These are yellow onions, but you can use white or any other color
that you want. And the onions are also going to work as a bed for our roast
while it cooks, or while it roasts, so, yeah. So again,
if you don't have a Dutch oven, don't
worry about that. So since I have a Dutch oven, I will be placing this in the oven.
I'm going to place my roast on top of the onions. Now if you don't have a Dutch
oven, what you need to do now is just place everything into a roaster. And now
I'm pouring in chicken broth. Now if you want, you can add beef broth. I'm not a
big fan of beef broth, that's why I'm using chicken broth. But again, certainly
use beef broth if you want. I place the lid on top of my Dutch oven, and now I'm
going to place this into my oven. It's set on 300 Fahrenheit, and I'm going to
let this roast for two-and-a-half hours. And again, my roast is four pounds. So
this is what it looks like, like two and a half hours later. It is
not done, we're just like midway through this whole thing. I basted it, you know,
I just poured the juices all over the meat. And I'm going to place this back in
the oven for another hour. So after that hour, it still looks the same. It's a
little more tender, but we are certainly going to cook this some more. I'm going
to scoop out some of that broth and I'm going to place it into a big bowl or a
cup. And this is what it looks like. So what we want to do now is add a couple
tablespoons of all-purpose flour, and that's going to work as our thickening
agent. Just mix everything until it's nice and incorporated. And here on my
chopping board, I have some russet potatoes that I cleaned very well. I
have some onions and some carrots as well. I left the skin on my potatoes, but
you can peel them if you want. And you can use red potatoes or gold potatoes if
you choose as well. So we're just going to give everything a nice stir. I poured
in the combination of the broth and the flour. Now I'm going to start adding in
everything else. So let's add in the onions and the carrots and the potatoes,
it does not matter which order you add those in. And if needed, if you need to
add more broth, you certainly can. But I think I have enough so I didn't add any
more. And once everything is nicely in there, I'm going to place the lid back on
my Dutch oven, and we're replacing this back in the oven for another hour. And it is
still on 300 and it is covered. So after all that cooking this is our roast here.
You can certainly leave it in the pan and serve it out of there, but since we
are during the holiday season, I'm just going to show you how I will set mine up.
So I pulled out my little platter here, and I'm going to place the meat in the
middle and I'm going to surround it with the onions, potatoes, and the carrots. You
can save the gravy and put it to the side, into like a gravy bowl, that's what
I would do. But to make it look really nice and not so dry, I'm going to add a
couple spoonfuls of the gravy over the meat, and then I'm going to sprinkle some
parsley all over. And that is it! So if you have a little mess on the sides, just
clean that up with a paper towel. This is really tender, I could tell you that all
day, but I will just show you. You'll know how tender it is if you can pull it
apart with forks and not have, you know cut in, you're good to go. But
that's it, thank you for watching. The recipe is on I Heart Recipes.com, and I
will see you soon!