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When I was growing up many of our Sunday meals consisted of pot roast and mashed potatoes. It was something I looked forward to every time my mom would make it. It’s such a comfort food. I have developed my own pot roast recipe over the years and it’s also turned out to be one of my family’s favorites. Recently I tried a new brand of chuck roast that is produced right here in Utah and can be found at many Walmart stores around the country.
Jones Creek Beef is a leading all-natural, grass-fed beef company that produces premium free range and grass-fed beef.
What sets Jones Creek Beef apart is their high level of commitment toward doing what’s best and right for each animal throughout its lifetime. The way they raise and handle their cattle is of utmost importance in providing tender, flavorful, and nutritious beef to their consumers. They take great pride in their stewardship over land and livestock.
I found that they certainly were everything they claimed to be. I was so impressed with the appearance of the chuck roast, the packaging, and how much more delicious of a pot roast it made. Here’s how I made this yummy roast.
- 2 - 2 1/2 lb. chuck roast
- 3 Tbl. olive oil
- salt and pepper, to taste
- 1/2 onion, sliced
- 1 small bell pepper, sliced
- 2-3 stalks of celery
- 2 sprigs of Thyme
- 2 Tbl. BBQ sauce
- 1/4 cup tomato sauce
- 1 tsp. salt
- 1 tsp. pepper
- 1 clove of garlic, minced
- 2 cups beef broth
- 1/2 cup water
- 5-6 carrots, peeled
- 1/3 cup flour
- 1/2 - 3/4 cup water
- Preheat oven to 300 degrees.
- In a medium dutch oven or pot heat the oil.
- Brown both sides of the roast on medium heat. Salt and Pepper both sides to taste.
- Combine BBQ sauce, tomato sauce, garlic, salt, and pepper. Spread over the top of the roast.
- Top roast with onion first and then bell pepper, celery, and Thyme.
- Pour beef broth and water around the roast and cover pan with a lid.
- Place in oven and cook approximately 3 hours. (See note below)
- Check the roast every hour or so. If you notice the liquid getting low add more water.
- Place your carrots into the pot and continue to cook another hour.
- Let roast sit for about 10 minutes before cutting.
- Gravy
- Remove the vegetables and place carrots aside and throw the Thyme away.
- Blend together the celery, onion, and green pepper in a food processor and add to the drippings.
- Heat the drippings and blended vegetables until simmering.
- Combine the flour and water with a wisk until very well combined and looking like pancake batter.
- Gradually add the flour mixture to the drippings and stir continually until mixture thickens to gravy consistency.
- Salt and pepper, if needed.
- Serve over mashed potatoes and roast.
- The trick to a moist roast is to cook on a low heat for a long time.
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That recipe sounds absolutely mouthwatering. I am definitely going to give it a try especially with Jones Creek Beef. It sounds like it really makes a difference in flavor and quality.
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