Sunday Pot Roast with Potatoes and Carrots | Recipe from Scarlati Family Kitchen

Scarlati Family Kitchen

Name: Sunday Pot Roast with Potatoes and Carrots
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 8
Cuisine: American
Ingredients: La Tourangelle Extra Virgin Olive Oil; Open Nature Grass Fed Boneless Angus Beef Chuck Roast; Kosher; O Organics Black Pepper, Organic; Tasteful Selections Organic Sunburst Blend Steam & Savor 3-Bite Baby Potatoes; Cal-Organic Farms Organic Rainbow Carrots, Bunch; Organic Yellow Onion; Essential Everyday Dip Mix, Dry, Toasted Onion; Swanson's Beef Stock; Plugrà Premium European Style Unsalted Butter; O Organics All-Purpose Flour, Organic, Unbleached; BS Bacon Onion Dip; Simply Skinny Sea Salt & Cracked Pepper Mashed Potatoes

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Sunday Pot Roast with Potatoes and Carrots

Serves 815 mins prep240 mins cook

Nothing beats this Sunday Pot Roast Recipe, complete with potatoes and carrots. Cooked low and slow in a cast iron skillet, the meal is perfect for bringing your family together around the dinner table.

2 servings

What you need

½ tbsp olive oil

1 lb chuck roast

½ tsp kosher salt

⅕ tsp black pepper

⅖ lb purple potatoes

⅕ lb baby carrots

¼ yellow onion

¼ dry onion soup mix

⅕ cup beef stock

½ tbsp unsalted butter

½ tbsp all purpose flour

½ cup bacon drippings

¼ salt & pepper

Instructionskeyboard_arrow_up

Sunday Pot Roast
0 Preheat the oven to 300° and heat a large cast iron skillet over medium-high heat on the stovetop with the olive oil.
1 Season the chuck roast on both sides with the kosher salt and black pepper.  
5 Add the seasoned roast to the preheated pan and sear for 2-3 minutes on each side until browned.
2 Remove the pan from the heat and add the baby potatoes, baby carrots, and chopped onions around the roast.
3 Sprinkle the packet of dry onion soup mix over the top of the beef and pour the beef stock over the vegetables.
4 Cover the skillet tightly with foil and cook in the preheated oven for 3 - 4 hours until the internal temperature reads 195°F to 210°F. The meat should be tender and easily shredded with a fork. 
6 Let the meat rest, covered lightly with foil for 10-20 minutes before slicing.
Beef Gravy from Drippings (Optional)
8 Heat the butter (or fat from drippings) in a small saucepan over medium heat until it melts and stops foaming. 
9 Sprinkle the flour over the top and whisk and cook for 1-2 minutes until light brown.
10 Slowly pour in the drippings, while whisking continuously, until they are completely incorporated.
12 Lower the heat and simmer the gravy for 2-3 minutes until thickened. Taste the gravy for seasoning and adjust, if necessary.

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