What’s not to love about pot roast? It’s cheap, easy, and delicious!
This is my version of the family favorite.
The making of a great pot roast comes in two parts: the roast and the gravy.
First, we’ll take care of the roast. Here’s the ingredients:
- 1 slab of beef (here I used a 2lb hunk of beef sirloin, on sale it cost me less than 7 bucks)
- 1/4 yellow onion, sliced
- 3-4 cloves garlic, smashed
- 1 tablespoon Worcestershire sauce
- Heavy pinch of salt
You’ll need a baking sheet or pan big enough to hold your slab o’ meat, and a layer of aluminum foil on top of that.
Lay your beef on the foil and throw on the other ingredients.
Wrap it all up nice and tight, crimping the edges into a loose seal. Bend those ends up so the juices won’t pour out in the oven when cooking!
Stick the whole thing into your oven, which has been set to broil at 375 degrees. Cook for 25-30 minutes, depending on your oven, flipping the whole thing around once in the middle.
Before opening up your package of roasted goodness, pour out all the juices into a saucepan. Turn the heat up to medium.
If all goes well, your hunk ‘o meat will look something like this:
Now, let’s take care of the gravy:
- 4 tablespoons (4 pats) unsalted butter
- 1/2 cup milk
- 2 tablespoons corn starch
I like my pot roast gravy creamy, so I melt four pats of unsalted butter into the sauce, and while the butter is being integrated, I make a slurry out of the milk and corn starch, which I whisk in afterwards. This should be more than enough gravy for your roast, but if you find yourself lacking sauce-wise, beef up the liquid with a shot or two of chicken stock.
The gravy ends up looking like this:
Creamy, beefy, and perfect for pot roast!
This stuff is great by itself, on a hunk of bread, served over rice or potatoes, or slathered in gravy, as pictured.
2 pounds of beef will serve 4-5 people quite nicely, and should take (less than) 45 minutes to prepare and serve!
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