Tender warm roast beef served on a platter with brown gravy is one of my husbands favorite dishes, especially in the Fall and Winter. This is a fabulous Pot Roast, no matter what your reasons for cooking it. Just dont fuss over it too much. Simplicity is the key here.
3-4-pound chuck roast
Kosher salt
Fresh cracked black pepper
All-purpose flour
The Method
First buy the nicest looking pot roast you can find. About 3 pounds is good. Bring it home and salt and pepper it all over generously with kosher salt and fresh cracked pepper. Then rub some all-purpose flour into the meat. Next take the roast and shake it so that all the excess flour comes off.
Your choice of a pot is critical: First, it must be large enough so that the roast can lay flat in the bottom, and it MUST BE HEAVY-WEIGHT. I use an All Clad Dutch Oven and it works great. A Lodge dutch oven, Le Creuset or a Staub pot would work well too; Any pot thats heavy weight. Pour a couple of tablespoons of good-quality olive oil into the pot and swirl the pot so that the oil covers the bottom. Heat the pot to a medium heat. The oil should not be smoking.
Place the prepared pot roast into the hot pan. It will sizzle-thats the sound youre looking for. Dont move it for at least 5 minutes. The meat should be thoroughly browned, and the kitchen should smell like a steakhouse. Before you proceed, you might need to remove the roast to a plate, pour in some additional oil and to return the pan to medium temperature. Then, place the roast back in the pot on the other side and repeat the sizzling process. Do the same thing for the sides, although you shouldnt need any additional oil.
Position the pot roast on one of the flat sides, cover the pot and turn the burner to Low. DO NOT add any liquid. Turn the roast every 30 minutes until its done. You can estimate the time it will cook by saying it takes about 45 minutes per pound. However, the real test is how much liquid is in the pot. As the roast cooks, youll be surprised by how much juice is in the pot and how beautifully brown it is. As the roast nears completion, youll notice that there is less and less juice and the juice is very thick. When theres just a thin coating of juice in the bottom of the pot, its time to take it out. Let it rest on a platter for at least 15 minutes.
In the meantime, make the gravy, starting with a slurry. Measure 6 tablespoons of all-purpose flour into a coffee cup and measure cup of water in a measuring cup. Pour the water into the flour a little at a time, starting with about cup. Stir vigorously with a fork until the slurry is smooth and lump free. (No lumps in your slurry, no lumps in your gravy.) Pour 2 cups of water into the pot where you roasted the meat and whisk and heat the liquid to medium. Pour the slurry into the hot liquid and whisk quickly to distribute it throughout. Bring the liquid to a slow boil, whisking constantly. Then turn off the burner and pour the liquid into a gravy boat. My father calls this gravy righteous.