Classic Sliceable Pot Roast
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs 30 mins
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Total Time
3 hrs 45 mins
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Servings
8 servings
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Calories
484 kcal
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Course
Main Course
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Cuisine
American
Classic Sliceable Pot Roast
Description
This pot roast begins by seasoning the beef roast thoroughly, searing it well to develop a brown crust on all sides, including the fatty side, which improves flavor and texture. Aromatics like onions, shallots, and smashed garlic are sautéed in the pan to capture brown bits. Adding sherry deglazes the pan, followed by beef stock, apple cider, and an herb bundle for depth and moisture.
The roast is then covered and slowly cooked in the oven at a low temperature for three to three and a half hours, allowing the connective tissues to break down and meat fibers to become tender yet firm enough to slice. Resting the meat before slicing helps retain juices. The cooking liquid is strained, and the gravy thickened with a fine quick-dissolving flour called Wondra for a smooth finish.
This preparation results in a flavorful roast suitable for slicing to serve as a centerpiece main dish, accompanied by the aromatic gravy made from the braising liquid. It pairs well with roasted vegetables or mashed potatoes for a complete meal.
Alternative cooking methods using crock pots or Instant Pots are detailed in notes to adapt the recipe for convenience while aiming for similar tenderness and flavor.
Ingredients
- 3 1/2-4 lb eye of round beef roast
- salt fresh cracked
- black pepper fresh cracked
- 2 Tbsp vegetable oil or shortening
- 1 yellow onion peeled and thinly sliced
- 2 large shallot peeled and thinly sliced
- 3 cloves garlic peeled and smashed
- 2 Tbsp sherry
- 2 cups beef stock
- 1 cup apple cider fresh
- herbs bundle
- 1 1/2 Tbsp wondra flour Find it here, a quick dissolving, no lump flour
Instructions
- Preheat oven to 325F
- Season your roast on all sides with salt and fresh cracked black pepper.
- Heat the oil or shortening in a heavy Dutch oven until quite hot, but not smoking, and brown the meat on all sides over medium high heat. If it has a fatty side, start there. Be sure to let it get good color on all (6!) sides. This should take about 8-10 minutes. Remove the meat to a plate.
- Lower the heat and add the onion, shallots, and garlic to the pan. Sauté, stirring constantly, for about 5 minutes, scraping up all those browned bits from the pan as you stir.
- Add the sherry and stir, scraping up any remaining flavor from the pan.
- Add the beef stock and cider, along with the herb bundle.
- Bring up to a simmer, nestling everything down into the liquid. Cover, slide into the oven and let it braise for 3 - 3 1/2 hours.
- Remove the meat to a plate to rest for 15 minutes, loosely covered with foil (it will have shrunk down a bit.) Remove the herb bundle and discard. Put the pan on the stove and bring back to a simmer. Note: I don't strain out the onions, etc., but you can if you like. Sprinkle in 1 1/2 tablespoons of Wondra flour (a quick dissolving flour) or make a slurry of regular flour plus a couple of tablespoons of water. Stir until the gravy thickens a bit. Taste to adjust the seasonings.
- Thinly slice the pot roast and serve with plenty of hot gravy and a sprinkle of parlsey.
Notes
- To use a crock pot, brown meat and sauté aromatics as directed, then transfer to crock pot and cook on low for 6-8 hours before removing meat and thickening gravy.
- For an Instant Pot, use sauté to brown meat and aromatics, then cook on high pressure for 60 minutes, followed by a natural release. Remove meat to thicken gravy separately.
- Reheat sliced leftovers covered with gravy in an ovenproof pan at 325°F for about 20 minutes until hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 8g | 3% |
| Protein | 42g | 84% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 121mg | 40% |
| Sodium | 225mg | 9% |
| Potassium | 722mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 31IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 29mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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