How inviting is the smell of a Pot Roast in the oven? I decided to add this gem to my TV Dinner series. Click here to view a variety of 70’s recipes that will take you back to childhood. If you want to recreate the TV Dinner theme…click here to grab a few of these cute trays…or just serve on a boring plate…haha! Plan on about three hours total for this dish. I made everything from scratch (not the brownies or green beans)…believe me…it is worth every second. Oh…and I just so happened to have made enough gravy to make a classic Canadian dish, Poutine.
Preheat oven to 350 degrees. To get a better sear on your roast, let it sit out for about 20 minutes before searing. Season both sides with kosher salt and pepper. On the stove, heat to medium, the olive oil in a enameled cast iron or heavy bottom pot…I use one similar to this. Brown both sides of the roast…do NOT burn!
Use a sifter and dust the browned roast with the powder from the beefy onion soup packets. Discard the dried onions. Pour in the beef stock and add in the bay leaves. I also decided to use a few teaspoons of beef bouillon base…I typically do not do this, but I knew I needed the gravy to be super rich for the Poutine.
Cover with lid and place in oven for about 2 1/2 to 3 hours. Add carrots in the last hour. I do flip my roast at least one time. Remove pot from oven onto stovetop. Transfer the roast and carrots to a plate. Discard the bay leaves. Turn the heat up on the pot to medium-high. Combine the cornstarch and water to create a slurry. With a whisk…slowly…very slowly…pour in the slurry…you may not use it all. You also do not want lumps…you just want to produce a nice, thick and rich gravy. You should not need to add additional salt. Turn off the heat and add back your roast and carrots.
Serve the Pot Roast, as I did as a TV Dinner, or just plate with homemade mashed potatoes and your favorite vegetable. Click here to grab my homemade mashed potato recipe! ENJOY!