POT ROAST WITH CARROTS & POTATOES

Pot Roast With Carrots & Potatoes image

Provided by Gail Welch

Categories Roasts

Time 2h35m

Number Of Ingredients 24

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4 lb boneless chuck roast
2 Tbsp olive or vegetable oil
2-3 slice bacon, cut in half
2 potatoes, bakers (large)
4 carrots, cubed
DRY RUB MIXTURE
1 tsp Lawry's seasoned salt
1/2 tsp black pepper, coarse ground
1/4 tsp dry mustard
1/8 tsp paprika
1/8 tsp cumin
2 pinch thyme
1 1/2 Tbsp all-purpose flour
BROTH
1 can(s) beef broth, divided
1 bay leaves
BROWN GRAVY
2-3 Tbsp butter or vegetable oil
2 Tbsp corn starch or flour
1/2 can(s) beef broth
1/2 can(s) water, more if needed
seasoned salt, to taste
black pepper, coarse ground, to taste
2 dash(es) paprika

Steps:

1. Preheat oven to 350 F. Peel potatoes and cut into chunks. Peel carrots and cut into chunks. Set aside.
2. Prepare roast by lightly scoring diamond shapes on top and bottom of meat (not too deeply).
3. Combine dry rub ingredients in a bowl.
4. Rub into roast on all sides.
5. In large dutch oven heat oil and sear roast on all sides. Add 1/4 can beef broth and bay leaf to Dutch oven.
6. Place slices of bacon over the top of the roast.
7. Bake covered at 350 F for 1 1/2 hours. Note: I use Paula Deen's heavy cast iron covered Dutch oven with an enamel interior.
8. Add potatoes and carrots around roast and pour another 1/4 can broth over top of meat. Bake covered 30 minutes.
9. Increase temp to 375 F. Uncover and bake for an additional 15-20 minutes. Remove bay leaf(s) and bacon.
10. MAKE BROWN GRAVY: Melt butter or heat oil in skillet.
11. Add corn starch or flour to make a roux.
12. Add spices. Stirring occasionally to prevent burning.
13. When brown, add remaining broth and water (more if needed). (Gravy should remain a little thick because it will be added to the broth in the roast.) Cook until bubbly and thickened.
14. Pour brown gravy over roast and vegetables.