If you’ve always wanted a great, easy pot roast recipe to add to your supper collection, this is one of the best. The classic pot roast is quickly prepared and left in the oven until it bakes to a moist, tender perfection. Cooking Time: 1 hr 30 min Ingredients 1 center cut chuck roast (or 7-blade roast), about 3 pounds salt and pepper, to taste oil, to taste 1 quart beef stock or broth 4 sprigs fresh rosemary 5 cloves garlic, peeled 2 tablespoons corn starch
Instructions 1. Preheat oven to 400 degrees F. 2. Generously season both sides of the roast with salt and pepper. Pour just enough oil into a Dutch oven to cover the bottom and heat over medium-high heat. Brown the roast on both sides. Remove from the heat. 3. Add the beef stock or broth. If necessary, add enough water to bring the level of liquid halfway up the side of the roast. Add the rosemary and garlic. 4. Cover tightly and place in preheated oven. Cook for 1 ½ hours. Remove from oven and allow to stand for 10-15 minutes before slicing. 5. To make the gravy: Remove the roast from the pot. Place the pot over medium-high heat and bring the liquid to a boil. Dissolve corn starch in ¼ cup water and stir into boiling liquid. If desired, mash the softened, cooked garlic and add to the gravy.
