Country-style pot roast is a classic and hearty dish that brings comfort and warmth to the dinner table. It features a tender and flavorful cut of beef or venison, slow-cooked with a marinade and a medley of aromatic spices and vegetables. This dish is perfect for gatherings or family meals, as it fills the house with enticing aromas and promises a satisfying and comforting dining experience.

The origins of pot roast can be traced back to traditional cooking methods that utilized slow cooking and braising techniques. In the past, tougher cuts of meat were often cooked in a pot or Dutch oven over a long period of time to make them tender and flavorful. Pot roast became popular in many regions around the world as an economical and delicious way to prepare meat.

Country-style pot roast, specifically, incorporates a combination of seasonings and marinades to enhance the flavor of the meat. The marinade in this recipe, made with water, cider vinegar, Worcestershire sauce, and spices, helps to tenderize the meat and infuse it with savory and tangy flavors.

The slow cooking process allows the flavors to meld together, resulting in a rich and succulent roast. The addition of onions, peppercorns, bay leaves, and cloves adds depth and complexity to the dish.

After hours of simmering, the meat becomes incredibly tender and is complemented by the flavorful gravy made from the strained cooking juices. The cornstarch slurry thickens the gravy to a velvety consistency, making it the perfect accompaniment to the sliced roast.

Country-style pot roast is a timeless dish that continues to be beloved for its simplicity, hearty flavors, and ability to bring people together. It represents the essence of home-cooked comfort food and remains a cherished part of culinary traditions in many households.

PREP: 10 MIN. + MARINATING

COOK: 3½ HOURS

MAKES: 6-8 SERVINGS

INGREDIENTS

• 2 cups water
• 2 cups cider vinegar
• 2 teaspoons salt
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon pepper
• 6 medium onions, thinly sliced, divided
• 12 whole peppercorns, divided
• 4 bay leaves, divided
• 4 whole cloves, divided
• 1 boneless beef or venison rump or chuck roast (3½ to 4 pounds)
• 2 tablespoons canola oil
• 10 medium carrots, cut into 1-inch chunks
• 5 to 7 tablespoons cornstarch
• ⅓ cup cold water

INSTRUCTIONS

1. In a large bowl, combine water, cider vinegar, salt, Worcestershire sauce, garlic powder, and pepper. Set aside. Pour half of the marinade into a large resealable plastic bag. Divide the thinly sliced onions, peppercorns, bay leaves, and cloves between the marinade in the bowl and the bag. Cover the bowl and refrigerate. Add the beef or venison roast to the bag, seal, and turn to coat. Refrigerate for 24 hours to allow the flavors to infuse.
2. After marinating, remove the roast from the bag and discard the marinade. In a Dutch oven, heat canola oil over medium heat. Brown the roast on all sides, then drain off excess oil.
3. Add the carrots and the reserved marinade from the bowl to the Dutch oven with the browned roast. Bring the mixture to a rolling boil. Reduce the heat to low, cover, and simmer for 3½ to 4 hours, or until the meat is tender.
4. Once the meat is tender, remove the roast from the Dutch oven and keep it warm. Strain the cooking juices, discarding the vegetables and spices. Return the strained juices to the pan.
5. In a separate bowl, combine cornstarch and cold water until smooth. Gradually add the cornstarch mixture to the pan juices in the Dutch oven, stirring constantly. Bring the mixture to a boil and cook and stir for 2 minutes, or until the gravy is thickened to your desired consistency.
6. Slice the roast and serve it with the flavorful gravy.

Country-style pot roast is best enjoyed alongside your favorite sides such as mashed potatoes, roasted vegetables, or crusty bread. It is a dish that warms the heart and satisfies the appetite with its tender meat, savory flavors, and comforting gravy.