Linda's Own Midwestern Pot Roast
Once you cook pot roast in this manner, you will always want to make it this way. It's fall-apart tender. The secret to good pot roast is coating it with flour and browning it well before baking.
- 1 (5 pound) chuck or blade cut beef roast
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt or Chef's Salt
- 1 teaspoon pepper
- 1 cup all-purpose flour
- 4 tablespoons extra-virgin olive oil
- 2 cups hot water mixed with 2 teaspoons bouillon granules or 2 cups beef broth
- 1 large onion, cut into wedges
- 5 carrots, cut into 2-inch lengths
- 3 or 4 russet potatoes, peeled and quartered
- 4 stalks celery, cut into large diagonal chunks
- Mix garlic powder, seasoned salt and pepper with flour. Cover all sides of the roast with the flour mixture.
- Brown roast in oil over medium-high heat in a large, heavy Dutch oven, making sure the oil is hot when you place the roast into the oil.
- Pour the bouillon water around meat; arrange vegetables around and on top of meat.
- Cover tightly; bake at 325 degrees F for 2 1/2 to 3 hours. The meat should tear easily with a fork.
- Remove meat to a serving platter.
- Serve with the gravy made during roasting. If desired, thicken gravy with a little flour and water mixed together.