For years I made roast beef in a crock pot until I realized that it was completely foul. No more. My husband bought me an enamel cast iron pot a few years ago and it's perfect for making meals like pot roast. I don't really have a recipe, but this is what I do:
Pot Roast and Carrots with Gravy
- Drizzle olive oil in the pot and heat up on medium high heat
- Preheat the oven to 350 degrees
- Salt and pepper pot roast on both sides and drizzle some Worcestershire sauce on both sides, too
- Throw pot roast in the pot and brown on both sides
- Meanwhile, slice a whole onion and throw in there to brown up as well
- Peel and chop up 5-6 carrots and throw into the pot
- Turn off heat and fill the pot half way with water
- Put lid on the pot and put in the oven for 2-3 hours (depending on size of the pot roast)
- When the roast is done, remove meat and carrots from the pot and keep warm
- Put a colander in a small saucepan and drain the liquid from the pot into the saucepan; add a few bouillon cubes (I like the "Better Than Bouillon" stuff from Costco)
- In a glass jar (or something similar) combine 1/4 cup of Wondra with a cup of cold water and shake (I honestly just eyeball it and don't really know the exact amount); pour into the saucepan
- Bring sauce pan to a boil while whisking; lower heat a little and boil for a few minutes and you have awesome gravy
- Peel and cube about 6-7 russet potatoes and put into a large pot
- Fill pot with water (covering potatoes) and boil until potatoes can easily be pierced (about 20 minutes)
- Drain and put potatoes back into pot (heat is off).
- This is where it is different every time...I always put a half a stick of butter in the pot, but then I put in whatever dairy products I have in the fridge (cream, half and half, sour cream, etc) and I don't measure. I just take my masher and start mashing until it gets to the right consistency. It always turns out super yummy.
We made this, of course, with our favorite rolls.
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