Ruth’s Oven Pot Roast
Grandma Ruth's pot roast recipe as dictated by Doyle. Of course, as dictated, the roast came out dry but wonderfully tasty. I changed the cooking times and temperature settings to create a wonderfully moist roast with a silky gravy while retaining the flavors.
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Ingredients
- 4 lbs Chuck Roast divided into 2lb slabs
- ½ cup flour all purpose
- 2 pinch kosher salt
- ¼ cup butter slated or unsalted
- 1 lbs potatoes cut into 2" cubes or use baby potatoes
- 2 carrots cut on the bias
- 3 parsnips optional but if used, cut on the bias
- 1 onion medium or large cut into 2" cubes
- 3 cup beef broth
Instructions
- Pre-heat oven to 325˚F
- Coat both 2lb pieces of chuck roast with flour and put into a large baking dish or dutch oven.
- Add potatoes, onions, carrots, and parsnips (optional).
- Mix the remaining flour into the 3 cups of beef broth and pour into the dish, BUT NOT ON TOP OF THE MEAT, you don't want to wash off the flour from the meat.
- Add butter to the dish.
- Cover and bake for around 3 hours until the internal temperature reaches 140˚F.
- When the internal temperature reaches 140˚F, remove it from the oven and gently stir the gravy in the dish until silky smooth.
- Recover and let rest outside the oven for 15 minutes or more before serving. The internal temperate should continue to rise to at least 145˚F to 150˚F
Nutrition
Serving: 6ozCalories: 598kcalCarbohydrates: 28gProtein: 48gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 172mgSodium: 692mgPotassium: 1279mgFiber: 5gSugar: 4gVitamin A: 221IUVitamin C: 21mgCalcium: 95mgIron: 6mg
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