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.
1lbspotatoescut into 2" cubes or use baby potatoes
2carrotscut on the bias
3parsnipsoptional but if used, cut on the bias
1onionmedium or large cut into 2" cubes
3cupbeef 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