Pot Roast

Ingredients

• Servings: 4
• 2 pounds beef pot roast, fat trimmed and discarded
• 3 potatoes, peeled and cut into 6 pieces
• 1 large onion, cut into 8 pieces
• 2 carrots, cut into 1-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 3 cups water
• salt and ground black pepper to taste
• 1 pinch garlic salt, or to taste
• 1/2 cup water
• 3 tablespoons cornstarch
• 1/2 teaspoon browning sauce (such as gravy master®) (optional)

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 5 mins

Ready Time: 3 hrs 25 mins


• preheat oven to 300 degrees f (150 degrees c).
• place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. pour 3 cups water into baking pan. season roast with salt, pepper, and garlic salt. cover pan with aluminum foil.
• bake in the preheated oven until roast is browned and cooked through, about 3 hours. an instant-read thermometer inserted in the thickest part of the roast should read 145 degrees f (65 degrees c). transfer roast to an oven-safe platter. remove vegetables using a slotted spoon and arrange around roast.
• reduce oven temperature to 200 degrees f (95 degrees c). place platter with roast and vegetables in the oven to keep warm.
• pour the remaining juices from the baking pan into a saucepan; bring to a boil. stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. stir in browning sauce.