Dishin’ Pot Roast with Madeira Sauce, Roasted Potatoes, Carrots and Onions

Pot roast is best made with chuck if you want that very tender “stringy” meat as my family called it when we were little. I usually make twice what I need for dinner because the leftovers make great Tex-Mex dishes like nachos and quesadillas, or BBQ beef sandwiches!
Pot Roast With Madeira Sauce, Roasted Potatoes, Carrots and Onions | Dishin' With Darla

Chuck is a heavily marbled meat which is why it is so good for ground burgers and for this dish. This meat gets more tender as it cooks, unlike your tenderloin and steaks which turn very tough when overcooked.

For a change, omit the carrots, onions and potatoes and create different side dishes with low carb and fresh green vegetables.

If possible, cook in a Dutch oven or a large roaster.

Dishin’ Pot Roast with Madeira Sauce, Roasted Potatoes, Carrots and Onions

Pot roast is best made with chuck if you want that very tender “stringy” meat as my family called it when we were little. I usually make twice what I need for dinner because the leftovers make great Tex-Mex dishes like nachos and quesadillas, or BBQ beef sandwiches!
Prep Time30 mins
Cook Time5 hrs
Total Time5 hrs 30 mins
Course: Main Course
Cuisine: American
Servings: 6 people

Ingredients

  • 1 5 lb chuck roast
  • 1 T cumin
  • 1 T chili powder
  • 1/2 t cayenne
  • 1 t paprika
  • 1 T pepper
  • 2 c beef broth
  • 4-6 garlic cloves (minced)
  • 2 large sweet onions (quartered)
  • 5 large Yukon gold potatoes (peeled and quartered)
  • 6-8 carrots (peeled and cut into thirds)
  • 1/2 c Madeira
  • Salt and pepper
  • 2 T olive oil
  • 2-3 T cornstarch

Instructions

  • Preheat oven to 350 degrees
  • Mix together the five seasonings at the top of the recipe.
  • Spread oil in the bottom of the pot.
  • Pour the can of broth into the pot.
  • Add meat flat
  • Rub seasoning mixture on the meat.
  • If you don’t use it all that’s fine.
  • With about 30-45 minutes before done, add the vegetables. Make sure they are in the broth.
  • When the meat can be stabbed thru but still have cooking to do so that it pulls apart, that is when you put in vegetables.
  • Cover meat. Place in the oven until the thickest part can be pulled apart with a fork.
  • It will take 4 to 5 hours. It will dry out so keep an eye on the meat.
  • Remove meat and vegetables and place on a plate, cover with foil.
  • With a slotted spoon remove any unsightly fat chunks, or better yet use a fine mesh strainer
  • Pour juice in a glass bowl or large measuring cup.
  • Skim off as much fat as possible.
  • Making the gravy
  • Make a Roux of 2T flour and 2 T butter for every cup of broth.
  • To your fat-skimmed broth add as much hot water as you do broth.
  • Pour into roux that has cooked on low for 5-8 minutes and is frothy white.
  • If roux browned, discard and start over.
  • Note: It’s 2T flour and 2T butter to a cup of meat juice/water, so make enough roux for the amount of total liquid you have.
  • Stir until thickened. Turn up heat to medium-high to accelerate the thickening.
  • Pour juice that dripped onto the plate into your gravy.
  • Salt and pepper to taste.
  • Serve immediately alongside the meat and vegetables.
  • ENJOY!

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