Grandma Snarr's Pot Roast
I've posted this before, but I just did a search and it didn't come up. My Grandma Snarr made the best pot roast I ever tasted. She taught her daughters and her grandaughter (me).
GRANDMA SNARR’S POT ROAST
Chuck roast or any pot roast)
Canola oil (Grandma used Crisco and maybe a little bacon grease)
Flour
Salt & pepper
Water
Carrots
Russet potatoes
Celery (opt)
Onion (opt)
There are no amounts given on the ingredients, as that is up to you.
The most important part of this recipe is searing the meat. It must be done at a high temperature, and, as grandma said, you have to “burn the meat”. You know it’s right when the smoke detector goes off. You don't actually burn the meat...you just want a good dark crust on the outside. That's what makes the gravy so good.
Salt and pepper the meat. Season the flour (about 1 ½ cups), and dredge the meat in it.
Heat heavy Dutch oven on high heat, add enough oil to cover bottom of skillet, and add meat. Lower the heat just a tiny bit, then let meat brown, uncovered, without turning until it’s very dark brown, like a chocolate roux. It's OK if there are a few black edges. Turn meat and let it brown on the other side.
Add about 2 cups off water, turn heat down to med/low, and place meat on trivet if you have one. Cover and let cook until meat is tender, but not falling apart. Lift up meat and put vegetables on the bottom, then re-cover and let simmer until they are tender.
Remove meat from pot, place on platter and keep warm. Spoon out vegetables, and put in a separate serving bowl. Remove trivet. Estimate how much liquid you have in the pan, and make a slurry out of one tablespoon of flour and one tablespoon of water for each cup of drippings. Whisk into liquid in pan, turn heat up to medium high, and cook until thickened. Adjust seasoning, and pour into gravy boat.
*Note: with a roast as lean as yours, I would add a little bacon grease to the canola oil...it will provide a little fat to improve the flavor.