Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Pot Roast

September 2nd, 2009 · 9 Comments

Pot Roast Plated Image
Looking for some comfort food this past weekend Monique and I decided to put together a pot roast along with the Lemon Meringue Pie. We found a nice 5-pound section of top round chuck roast at BJ’s which saved us a lot from one 15-pound bottom round I was eyeing a few minutes before the butcher pointed out the “roast” meats section. Roasting anything larger than 5 to 7 pounds requires a larger pan….err…pot! At the Hyatt Regency Hotel, every Sunday brunch had a carving station and many times, I can remember panning up, seasoning and roasting up to a dozen top rounds each weighing in at around 15 to 20 pounds each. Now that is a lot of roast beef.

We have really enjoyed the Pot Roast Sandwich at Bob Evan’s since we started eating there on occasion and Monique said it reminded her of the pot roast her grandmother made years ago. The pot roast recipe we came up with is a close attempt at duplicating the two flavors; we have been eating leftovers every night since.

5 Lb. Beef top round or chuck roast
1 Lb. Carrots, peeled and large diced
1 Large Sweet onion, large diced
1 Lb. Mushrooms, baby Bella, halved
1 Lb. Shallots, peeled
1 Bulb Garlic, cloves peeled whole
1 Lb. Baby new potatoes, halved
2 Cups Beef stock, warm
1 Cup Merlot or red wine
¼ Cup Soy sauce
2 Tbsp Worcestershire sauce
1 Packet Lipton onion soup mix
½ Cup Fresh rosemary, chopped
¼ Cup Fresh basil, chopped
1 Tbsp Fresh thyme, chopped
½ Tbsp Fresh sage, chopped
To taste Salt and fresh cracked black pepper
Procedure Steps         Pre-heat oven to 425° F.
1. Under cool water, rinse the roast then pat dry with paper towels. Then evenly coat the entire top, bottom and sides of the roast with salt and fresh cracked black pepper.
2. Evenly spread the carrots and onions into the bottom of the roasting pan, and then place the roast over them.
3. Take whole garlic cloves and evenly stuff in-between the sections of the roast on the top side only.
4. Arrange the mushrooms, shallots and baby new potatoes evenly around the roast.
5. Mix together the warm beef stock with the merlot soy sauce and the Worcestershire sauce. Then add the Lipton onion soup mix packet and stir well. Then evenly pour this over the roast and other ingredients.
6. Combine the fresh chopped herbs and then sprinkle them evenly over the roast and other ingredients. Cover.
7. Place the covered roast in the pre-heated 425° F oven for one hour, then turn down the oven temperature to 275° and continue to roast for another 4 hours.  Do not lift the cover from the roast at any point during the roasting.
8. Remove from the oven and allow to sit for 10 minutes to cool. Then slice or pull the meat into portions.’Serve with peas and mashed potatoes for a complete meal.  Also makes great pot roast sandwiches.

Pot Roast Before Roasting Image

Before Roasting


Pot Roast After Roasting Image

After Roasting

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Tags: Entrees · Recipes

9 responses so far ↓

  • 1 Aunt Carol // Sep 2, 2009 at 3:41 pm

    saw it on facebook
    Ummmm — Looks delicious. Wish I had been there to enjoy it with you. You all are so good in the kitchen. It would be fun to just sit around and watch it all go on. Keep on Cooking kids!

  • 2 Jill // Sep 2, 2009 at 9:35 pm

    Thanks you given me a good idea for Sunday supper

  • 3 Jessie // Sep 3, 2009 at 9:05 am

    I’m so bookmarking this one, I’ve been wanting to make pot roast but the timing was never right. Now that fall is only a few weeks away, definitely the right time to make it!

  • 4 The Hungry Mouse // Sep 3, 2009 at 9:22 am

    Yum! Love chuck! So economical and such good, beefy flavor. (And a perfect dish for these cool nights we’ve been having up in Boston…)


  • 5 Gera @ SweetsFoods // Sep 3, 2009 at 11:08 am

    A succulent comfort food so perfect for my cold winter days!
    I see lot of ingredients that will result in a super meal, red wine, soy & Worcestershire sauce mmmmmm.



  • 6 Heidi / Savory Tv // Sep 3, 2009 at 1:28 pm

    Looks delicious chef! Except that I would omit the sage as it is the only spice I can’t handle. PS. Would love to have you write a short guest post on Savory, email me if you are interested!

  • 7 JMom // Sep 3, 2009 at 5:17 pm

    Yumm! I have been craving post roast!

  • 8 Hillary // Sep 3, 2009 at 5:43 pm

    Looks so hearty and delicious! Thanks for sharing! You should submit this recipe to Recipe4Living!

  • 9 Cajun Chef Ryan // Sep 3, 2009 at 10:59 pm

    Thanks so much folks! I have submitted the recipe to Recipe4Living, thanks Hillary for the suggestion!

    CCR =:~)