I was asked by my sister Mary-Anne if I had a recipe for pot roast-she said she can never get hers very flavourful.
I said, "as a matter of fact I do."
4 Fresh Garlic Cloves, sliced
Montreal Steak Spice
Preheat Oven to 400.
Pierce holes all over roast. Slide sliced garlic in holes.
Coat roast with EVOO, then liberally sprinkle Montreal Steak Spice all over. Spread with your hands to make sure it is evenly coated.
Place roast in a shallow baking dish and bake until browned, about 10 minutes.
Once browned, remove from oven and turn heat down to 325.
Add about 2 cups of water to baking dish and cover dish with foil.
Bake 2-3 hours and baste every 15 minutes. Basting is very important, this makes for a very flavourful, moist roast.
Once done, remove from oven, do not slice roast yet, let rest covered about 15 minutes. This allows juices to evenly distribute throughout the roast.
Use drippings to make the best gravy ever!
Melt about 1/4 cup of butter in sauce pan, add a couple of tablespoons of flour, whisk for 30 seconds-make sure roux is still liquidy, if not, add more butter-then slowly add drippings, continue whisking constantly. Stir in some milk if you prefer a creamier gravy. Season to taste, if necessary.
At our house we serve roast with yorkshire pudding, roasted potatoes, and salad.