A classic, nutritious, and easy recipe for Christmas dinner with the family is a good pot roast. Set it in the morning and let it cook all day. The gravy is made from vegetables, so it is delicious and good for you. Serve this classic with some mashed or oven roasted potatoes and enjoy!
Berry Family Pot Roast
INGREDIENTS
- 4 lb. center-cut chuck roast, 1.5 ins. thick, cut into 8 oz. serving sizes
- 2 carrots, diced medium
- 2 stalks of celery, diced medium
- 4 cups beef stock (bouillon)
- 1 bay leaf
- 1 or 2 tbsp Spike seasoning
- 1 or 2 tbsp Maggi seasoning
- 2 tbsp olive oil
- 2 tbsp cornstarch to thicken the sauce
- 1 tsp rosemary
- 1/2 onion sliced
- 1 tsp garlic
DIRECTIONS
- In a Dutch oven sear beef on both sides. Remove beef from pan and set aside.
- Place carrots, celery, and onions in pan and sauté in olive oil for five minutes.
- Return meat to pan with carrots, celery, and onions. Add beef stock, rosemary, Spike seasoning, Maggi seasoning, and bay leaf. Simmer on low 1 1/2 to 2 hours or until meat is tender.
- Once tender, remove meat from pan, set aside, and keep warm.
- Discard Bay leaf and skim off excess fat from the liquid in the pan. Remove liquid and vegetables from pan and place food processor or blender. Blend until smooth making a delicious sauce. Return sauce to pan and bring to a boil. Dissolve cornstarch in 1/4 cup of water and add slowly to sauce, stirring well to thicken. This will be your gravy for the pot roast.
- This was originally a Harvey’s Bistro recipe, and they insist that this pot roast must be served with Duchess potatoes either roasted or mashed. Enjoy!
