MAKES: 6 servings TESTED BY: Sarah B.

036 Make-It-Mine Beef Pot Roast

TASTING COMMENTS:

We love the versatility of this one-pot recipe. It was designed and tested so that whichever ingredients you choose, it will be perfectly cooked and delicious. The key to the tender, tasty meat is a long braise in flavorful liquid.—SB

prep 30 minutes cook 1 hour 45 minutes

1. Trim fat from meat. Sprinkle meat with salt and pepper. In a 4- to 6-qt. Dutch oven brown roast on all sides in hot oil. Drain off fat. Combine desired Liquid, Liquid Seasoning, Dried Herb, and ½ tsp. salt. Pour over roast. Bring to boiling; reduce heat. Simmer, covered, 1 hour.

2. Meanwhile, if using new potatoes, peel a strip of skin from the center of each potato. If using medium potatoes or sweet potatoes, peel and quarter. Add Potatoes and Vegetables to Dutch oven with meat. Return to boiling; reduce heat. Simmer, covered, 45 to 60 minutes or until meat and vegetables are tender. Using a slotted spoon, transfer meat and vegetables to a platter, reserving juices in Dutch oven. Keep warm.

3. For gravy, measure cooking juices; skim off fat. If necessary, add enough water to juices to equal 1½ cups. Return to Dutch oven. In a bowl stir together the cold water and flour until smooth. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. If desired, season with Pepper Seasoning.

OVEN DIRECTIONS Preheat oven to 325°F. Prepare as directed through Step 1. Bake, covered, 1 hour. Prepare Potatoes as directed. Add Potatoes and Vegetables to Dutch oven with meat. Cover and bake 45 to 60 minutes more or until meat and vegetables are tender. Prepare gravy in a saucepan as directed in Step 3.

SLOW COOKER DIRECTIONS Trim fat from meat. Sprinkle meat with salt and pepper. Brown roast as directed in Step 1. Place Vegetables and Potatoes in a 4½- or 5-qt. slow cooker. Place roast on top of vegetables. Combine the Liquid, Liquid Seasoning, Dried Herb, and ½ tsp. salt. Pour over roast in cooker. Cover and cook on low 9 to 11 hours or on high 4½ to 5½ hours. Prepare gravy in a saucepan as directed in Step 3.

The amount of zip you add to this pot roast depends on which Pepper Seasoning you pick (see below).

BEEF ROAST (PICK ONE)

Beef chuck

7-bone pot roast

Beef chuck arm pot roast

DRIED HERB (PICK ONE)

Basil

Italian seasoning

Herbes de Provence

Oregano

Rosemary

Thyme

PEPPER SEASONING (PICK ONE)

Black pepper

Crushed red pepper

Cayenne pepper

Steak seasoning

LIQUID SEASONING (PICK ONE)

Barbecue sauce

Dijon-style mustard

Worcestershire sauce

Steak sauce

Soy sauce

POTATOES (PICK ONE)

Fingerling

Tiny new

Yellow

Sweet

Russet

LIQUID (PICK ONE)

Apple juice

½ cup beef broth plus ¼ cup dry red wine

Tomato juice

Beef broth

VEGETABLES (PICK ONE OR MORE)

Trimmed fennel bulbs

Mushrooms

Peeled carrots or parsnips

Celery

Peeled butternut squash

Sliced leeks or shallots

Onion wedges or peeled pearl onions

Peeled turnips or rutabaga

Make-It-Mine Beef Pot Roast


You can make your mother’s pot roast (or not!) with this highly customizable recipe. Whatever the other elements may be, the meat always comes out fork-tender and juicy.