Pot Roast Recipe for Cancer and Chemotherapy

Pot roast is an American classic found everywhere from restaurants to the frozen food aisle. A tender beef roast is first sautéed and then slow cooked in liquid building layers of delicious flavor. Commonly, a pot roast is thought of as a roast, when in fact, it is actually a braise. By using the two types of heat, a pot roast develops tremendous savory flavors while still being tender.

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Pot Roast Recipe for Cancer and Chemotherapy

Pot roast is an American classic found everywhere from restaurants to the frozen food aisle. A tender beef roast is first sautéed and then slow cooked in liquid building layers of delicious flavor. Commonly, a pot roast is thought of as a roast, when in fact, it is actually a braise. By using the two types of heat, a pot roast develops tremendous savory flavors while still being tender.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: american, cold weather, comfort food, family favorites, homemade
Servings: 12 Servings
Author: Chef Ryan Callahan
Cost: 15

Equipment

  • Cutting board
  • knife
  • large roasting pan with a lid

Ingredients

Food Ingredients

  • 2 lbs chuck roast rump roast or round roast works as well
  • 3 whole carrots chopped
  • 1 whole yellow onion quartered
  • 6 whole red potatoes quartered
  • 3 ribs celery chopped
  • 1 cup water
  • 4 cups beef consommé
  • 1 tbsp cornstarch

Flavor Balancers

  • kosher salt and black pepper to taste
  • 2 tbsp red wine vinegar
  • 2 tbsp sugar

Aromatics

  • 2 tbsp garlic minced
  • 2 whole bay leaves
  • 1 sprig fresh rosemary

Instructions

For the rosemary:

  • Remove rosemary needles from stem.
  • Using a large chef's knife on a cutting board of suitable size, utilize the flat part of the blade to crush and drag the rosemary needles.
  • Doing this will release more of its fantastic oil.
  • This creates an extremely aromatic dish.

General Directions

  • Next, cover all surfaces of the roast with salt and pepper.
  • Bring a large sauté pan to high heat.
  • Take roast and brown all sides of roast.
  • Allow to cook until each side gets a nice char on it. (Think like a nice steak.)
  • When all sides are sufficiently brown, transfer into a large roasting pan with a lid.
  • Add all remaining ingredients, flavor balancers, and aromatics.
  • Cover roasting pan with a lid and cook at 375 degrees Fahrenheit between two and four hours, until meat is tender and falls apart.
  • After roast is tender, remove from oven.
  • Place roast onto a cutting board and slice into half inch thick slices.
  • Return cut slices into roasting pan and serve.

Notes

Chef Tips
My favorite part about this recipe is that it is actually two dishes in one. Whatever you have that is leftover can be left in the pot and additional veggies can be added. You can also add more soup base or water and cook for dinner the next night. If this new stew is too heavy, add red wine vinegar.
A couple of dashes of red pepper flakes really fill out this recipe, hitting all those flavor senses.
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