This dish has long been the Sunday night dinner that makes a large number of servings (and incredible leftovers) while perfuming the whole house. After a few hours of cooking, you have tender pieces of beef in a rich, meaty glaze, surrounded by melt-in-your-mouth carrots, potatoes, and onions all soaked in the beef’s gravy. It’s a dish only a long, slow braise could deliver.
While it is near impossible to screw up a pot roast, there are a few steps that make this dish worthy of its celebrated status. Choosing the right cut of meat and the best potatoes for braising, and making a lush gravy are chief among them.
Ingredients:
- – Texas Moxie All-Purpose Seasoning
- 3–4 lb Pot Roast
- 1 Large Onion
- 4 slices Bacon
- 1 pkg. Petite Carrots
- 1 pkg. Small Red Potatoes, cut into quarters
- 1 pkg. Au Jus Mix
- 1 pkg. Brown Gravy Mix
- 1/4 cup Butter, cut into 1 tbsp pieces
- 2 tbl Worcestershire Sauce
- 3 cups Water
Equipment Needed:
- Pyrex Casserole Dish
Details:
- Estimated Time: 3hr total; 1.5hr active
- Yield: 4-6 servings
Directions:
- Place pot roast in the Pyrex casserole. Season with Moxie, slice onion and place a few slices on top of the roast, cutting up the remainder for the vegetables.
- Put bacon on top of onion slices and add 2 pats of butter to the top of the roast. Once the potatoes and carrots are cut up, sprinkle lightly with Moxie and fill in around the roast.
- In a separate bowl, mix the Au Jus, Brown Gravy, Pepper, Worchester Sauce and Corn Starch with 3 cups of water. Stir until well blended.
- Pour over vegetables and cover with foil. Bake in a 250-degree oven for 4–5 hours.
