Best of the Best Pot Roast

This is the best of the best . . . the meat is fall-apart, melt-in-your-mouth tender, with the most beautiful beef flavor throughout.  Carrots on the bottom add just the right amount of brightness and soak up more of that beef flavor without distracting from the roast flavor.  

3 Tbsp vegetable oil

3 - 5 lb chuck roast, trimmed of excess fat

6 cloves garlic, peeled

3 large carrots peeled and sliced

3 ribs of celery sliced

4 large potatoes peeled and chunked

3 cups beef broth

2 Tbsp Worcestershire sauce

3 Tbsp dried minced onion

2 Tbsp beef bouillon

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1/2 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp pepper

1 bay leaf

*** For the Gravy ***

2 cups of the broth/drippings from your roast (supplement broth if you don't have enough)

1/4 cup flour

kosher salt to taste

black pepper to taste

In a large cast iron skillet, heat the vegetable oil over high heat.

Using tongs, add the roast to the hot oil and sear on all sides until lightly browned, about 2 - 3 minutes per side. 

Place the carrots, celery and potatoes in the bottom of a crock pot. 

Add the seared roast on top of the veggies.  Push the garlic into crevices in the roast. 

In a medium bowl, whisk together the beef broth, Worcestershire sauce, dried minced onion, bouillon, onion powder, garlic powder, salt, oregano, thyme, pepper, and bay leaf.  

Pour the broth mixture over the meat.  Cook on low for 5 - 6 hours.

For Gravy . . . 

Strain the fat from the juices.  Do not discard.  

Add the remaining beef broth to the juice in the pan just until it is equal to about 2 cups in total

Add 4 Tbsp of the reserved fat to a saucepan over medium heat

Sprinkle the flour into the melted fat and whisk until it becomes a smooth, golden-brown paste, about 2 minutes.

Slowly stir in the juices/broth mixture

Bring the gravy to a simmer

Season the gravy to taste

Serve