Beef Roast Pot, 1st Recipes Style (Print Version)

A tender oven-braised beef roast pot with Creole seasoning, carrots, potatoes, and savory pan juices for a cozy family dinner.

# Ingredients:

For the beef

01 - 3 lb (1.4 kg) chuck roast
02 - 2 tablespoons Creole seasoning, plus more to taste
03 - 1 teaspoon black pepper
04 - 1 tablespoon onion powder
05 - 2 teaspoons garlic powder
06 - 1 tablespoon dried celery flakes
07 - 1 tablespoon olive oil

For the braise

08 - 1 medium yellow onion, thickly sliced
09 - 1 cup (240 ml) low-sodium beef broth or water, plus more as needed
10 - 1 teaspoon Worcestershire sauce, gluten-free if needed
11 - 1 bay leaf, optional

For the vegetables

12 - 1 1/2 lb (680 g) Yukon Gold potatoes, cut into large chunks
13 - 1 lb (450 g) carrots, peeled and cut into thick pieces
14 - 1 tablespoon chopped parsley, optional for serving

Optional gravy

15 - 1 tablespoon cornstarch
16 - 1 tablespoon cold water

# Instructions:

01 - Preheat the oven to 350°F. Pat the chuck roast very dry with paper towels so the seasoning sticks and the beef browns well.
02 - Mix the Creole seasoning, black pepper, onion powder, garlic powder, and dried celery flakes. Rub the blend all over the beef.
03 - Heat the oil in a large skillet or Dutch oven over medium-high heat. Sear the roast on all sides until well browned, about 8-10 minutes total.
04 - Place the beef in a Dutch oven or deep casserole dish. Add the onion, broth or water, Worcestershire, and bay leaf. Cover with a lid or tight foil and bake for 2 hours and 15 minutes.
05 - Remove the cover carefully. Arrange the potatoes and carrots around the beef, spoon some pan juices over them, and sprinkle lightly with more Creole seasoning if desired.
06 - Cover again and bake for 45-60 minutes, until the vegetables are tender and the beef pulls apart easily with a fork.
07 - Rest the roast for 15 minutes. Slice or pull it into large pieces and serve with the vegetables and pan juices.
08 - For gravy, move the beef and vegetables to a platter. Simmer the pan juices, whisk cornstarch with cold water, then stir it in until the sauce thickens.

# Notes:

01 - Use a well-marbled chuck roast for the most tender result.
02 - If your Creole seasoning is salty, reduce the amount and adjust at the end.
03 - Leftovers reheat best with a splash of broth or pan juices.

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