3 lbs eye round roast
1/2 cup all purpose flour
1/2 tsp granulated garlic
1/2 tsp granulated onion
salt and pepper
4 large carrots, sliced
1 medium sized onion, chopped
2 tbls Crisco
32 ounces beef or chicken stock
As you can see, I do not use the traditional chuck roast for my pot roast. The reason is because I like my pot roast to slice more like roast beef than stringy dried pulled beef. However, if that's your choice of cut of beef, by all means. It's not going to ruin the taste. It's more the texture thing.
Okay, trim the fat off the roast leaving a thin layer on. Using a gallon-sized plastic bag, add the flour and seasonings and shake to blend the seasonings. Place the roast inside and shake to coat the entire roast. Save the bag if you have left over flour. You'll use it to thicken the gravy.
In a five quart heavy pot, melt the Crisco just to brown your roast on all sides--ends too. Once you've seared the meat and you have a nice crusty coating that has been browned, you've sealed in the juices.
Leave the roast right in the pot and add the 32 ounces of stock and allow to simmer for 1 1/2 hours--that's a half hour per pound.
When the roast is done, I remove the meat to a serving platter, cover until you're ready to slice it after you've made the gravy. Pour the juice, onions, carrots right into the pan into the blender to emulsify for the gravy. Do this in batches because juice will be hot. Add two tablespoons of the left over flour, cover and whirl around to thicken. Check to see if the gravy is thick enough. If not, add another tablespoon of flour. Season with salt and pepper to taste. Now, you're ready for slicing.
Slice the meat, and serve on a platter.
I serve this roast with mashed potatoes, vegetables--typically string beans, cranberry sauce and lots of gravy. This is my absolute favorite fall meal.
IF EVER YOU NEED MORE CLARIFICATION ON THESE RECIPES, SEND ME AN EMAIL. I'LL ALWAYS ANSWER.