POT ROAST IN AU JUS
This is my mom's recipe. It's hearty, delicious and very inexpensive, great for cold winter days. I like to eat it with a thick slice of toasted and buttered sourdough bread to sop up all that wonderful au jus.
Provided by Lauren Perkins-Boyd
Categories Roasts
Time 3h20m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 325.
- 2. In a large bowl combine au jus gravy mix, water, worcestershire sauce and balsamic vinegar. Set aside.
- 3. Heat an extra large dutch oven to medium high heat. Season roast with salt and pepper. Coat your pan with oil and add the roast, sear meat on bolth sides about 5 minutes per side. Remove roast from pan and set aside.
- 4. Reduce the heat of the pan to medium. Add the carrots, celery, onions and potatoes. Season with salt and pepper. Cook until slightly golden and the bits at the bottom of the pan have released, about 10 minutes. Add garlic, rosemary and red pepper flake. Cook an additional 2 minutes.
- 5. Remove half of the veggie mixture and set aside. Add the roast back to the pan and cover with the vaggies you set aside.
- 6. Pour in enough of the au jus mixture to come about 3/4 of the way up the roast, If you have extra liquid you can add it in the last 30 minutes of cooking or save it for reheating.
- 7. Cover the pot tightly with foil and cover with lid. Bake for 2 1/2-3 hours until the meat is falling off the bone and the potatoes are tender.
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Jeremy Voget
[email protected]This pot roast is a classic comfort food. It's perfect for a family dinner or a special occasion.
Menawal production
[email protected]I'm a beginner cook and this recipe was easy to follow. The pot roast turned out great and my family loved it.
Mariya Rajpoot
[email protected]I made this pot roast in my slow cooker and it was perfect. The meat was so tender and the vegetables were cooked to perfection.
JAY ROCK
[email protected]This pot roast is a great way to use up leftover vegetables. I added some carrots, celery, and onions to the pot and it turned out great.
666 666
[email protected]I've made this pot roast several times and it's always a hit. The meat is always tender and juicy, and the au jus is perfect for dipping bread or mashed potatoes.
Sabaif Husen
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The pot roast is fall-apart tender and the au jus is delicious. I served it with mashed potatoes and green beans, and it was a perfect meal.
Anna Velykorodnyy
[email protected]I'm not a big fan of pot roast, but I tried this recipe and I was pleasantly surprised. The meat was very tender and the au jus was very flavorful. I will definitely be making this again.
Wong
[email protected]This pot roast is a great comfort food. It's perfect for a cold winter day. The meat is so tender and the vegetables are cooked to perfection.
mzamani emmanuel
[email protected]I made this pot roast for a dinner party and it was a huge success! Everyone raved about how tender and flavorful the meat was. I highly recommend this recipe.
ralph lytle
[email protected]This recipe was a disaster! The meat was tough and the au jus was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Abdullah Khan
[email protected]The pot roast was a bit dry for my taste, but the au jus was delicious. I think I'll try cooking it for a shorter amount of time next time.
Ado Tioti
[email protected]Easy to follow recipe with great results. The pot roast was fall-apart tender and the au jus was so flavorful. I served it with mashed potatoes and roasted carrots, and it was a hit with my family.
Nazia Samreen
[email protected]I've tried many pot roast recipes, but this one is by far the best. The combination of spices and vegetables creates a rich and savory flavor that is simply divine.
Douglas Masho
[email protected]This pot roast recipe is a keeper! The meat was so tender and flavorful, and the au jus was perfect for dipping my bread in. I will definitely be making this again.