Monday, April 11, 2022

Straight from the Oven POT ROAST.

Ad-Free Blog

 Straight from the Oven POT ROAST.

(Previously posted in 2020) Perfect for these still cold days in Chicagoland

I brag about my cooking in my bio-description and then rarely post anything we cook. Mostly because I don't work from recipes anymore, at least not for the family, and only occasionally for company.

During the stay at home order we (WERE) digging in our freezers, and trying to use the 'oldest' items first. Hubby came up with a big beef roast for Easter dinner, and some chicken legs/thighs for me.

So, OUR Pot Roast, today---just with what we have from the freezer and pantry.

Why not use a recipe--especially now? Because, we have to be I have offered some alternatives as we go along here. I have done all of the suggestions at one time or another, so feel free to wing it, yourself.

Today, I used a 3# beef roast, the more marbled, the tastier it will be. Generously sprinkle meat with a garlic/pepper based steak seasoning-your choice. If you like it on a hamburger, it will be great on your roast.

2 tablespoons of Worcestershire sauce or one of your choice.


Deeply fork the roast all over, and season in a low pan. Dribble the Worcester or your favorite sauce on it, turn over and repeat the dry seasoning and sauce. Cover with foil and leave at room temp for 1-2 hours or in the fridge overnight.


This was a pretty long piece of meat, so I used my griddle with two burners working on HIGH.


Definitely had a good sizzle going. Do every side until it is seared all over, even the edges. 


My favorite splatter lid.
While this is searing you can prepare the vegetables. 


3 onions cut in quarters
5-6 stalks of celery cut in hunks
6 Large carrots-split down the middle
6 potatoes cut in sizes that will bake in 1 1/2 hours.
(These vegetables will make an excellent gravy.)

Reserve 1/2 the celery and 1/2 the onions, but use
pan spray on the rest and store at room temperature, covered. This will keep them from drying out and discoloring. Or, you can leave in salt water also.

This will keep them from drying out and discoloring. 

The thick piece now has a good sear, which will keep the juices in. Move the  meat into a lidded roaster or heavy lidded oven pot.

Meanwhile, lower heat on stove,


Add to griddle/frypan

1/2 cup of any wine---(bottom of your bottles is fine or, 1 cup of cider, or beer)
1/3 cup of catsup or a tomato based sauce. (The sugar content in this, will help caramelize and adds an extra kick of flavor.)
1/2 cup of water

Bring liquids to boil to deglaze pan, scrape all the goodness of bits and pieces up. Add one half of the celery and onions on top and sides of the beef. and then pour the deglazed liquid on top of the beef in the roaster.


This should be enough liquid to start your roast with, you can always add more.

Cover roaster and put in oven at 325 degrees for one hour.

Check  to see if there is enough liquid. Add more (water with wine, beer or cider if needed.) Bottom should be completely covered. 

Roast one more hour, covered.


Now add your room temperature vegetables. You can see the spray sitting on top.

(Normally I would add a mixture of zucchini, peppers, fresh tomatoes, or parsnips/turnips depending on the season, but our fresh stuff is depleted.)
Vegetables will add lots of liquid, great for gravy. I baste the vegetables when I put them in the roaster for seasoning with the juice, which is already a rich brown.

Season to taste or baste with pot juices. TASTE juice if you aren't sure. Roast covered until done (1 1/2 hours) (I upped the temp to 350 at this point, but watch your liquids.)

If you must fuss with it, you can baste the vegetables again, but every time you open the oven, it takes LONGER.

Remove vegetables/meat to platter or dish and cover and keep in oven at 200 or under. Fork test, all the veggies are caramelized to a beautiful gold. Since it was just us, I skipped the large platter and used a pan.


Taste the drippings in roaster for salt/seasoning, adjust. Place on top of stove, reduce the liquid to increase flavor and bring juices back to boil. I added a cup of water to the bottom of my pan for gravy. The seasoning was perfect as it was.


Add 1 Tbsp of either cornstarch/flour/or arrowroot to a 1/2 cup of water and dissolve. Slowly add to the juices in the roaster and cook. Repeat as many times as necessary, until desired consistency is reached. I figure 1Tbsp of cornstarch per 1 cup of juices. (I ended up using 1 1/2 TBsp of flour for this gravy. An immersion blender makes quick work out of the gravy and gives you all that vegetable goodness.


Health Tip: By putting juice into a fat reducer measuring cup, you can pour off only the broth (basically vegetables), leaving the fat in the cup. 

With a nice fresh salad, this is worthy of a holiday meal!

If you are working/ QUICK COOK: Sear meat on stove top, throw everything in a crockpot on high for 1 hour, and then low all day! Remove meat and make gravy on stovetop, at night.

Hubby said this is the best roast I have ever made, and we have been married for 51(53-now) years! 

This is an oldie but a GOOD ENJOY!

If You enjoyed this post please FOLLOW IT in the upper right hand corner, to get just one email of each AD-Free post.

Thanks  ALWAYS  for visiting,
I will try and respond to every comment and answer every question.

I will post at the following Link Parties, 
I hope you visit them.

All the opinions and photographs in this blog are my own, unless otherwise designated. Please do not use my photos without permission. I have not been paid or reimbursed in anyway for my opinions, posts, or any products shown or anywhere I shop.
Thank you for your cooperation,