Servings: 8 servings
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Ingredients for Dixie Rub
- 3 tablespoons cornstarch
- 4 teaspoons onion powder
- 2 teaspoons light brown sugar
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon instant espresso powder I am using Cafe Bustelo
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon celery seed
Ingredients for The Pot Roast
- 1 4 lb boneless beef chuck-eye roast
- 4 large onions, peeled and quartered
- 6 red potatoes, scrubbed and quartered
- 4 large carrots, peeled and cut into 3 to 4 inch pieces
- 2 bay leaves
- 2 tablespoons soy sauce
Ingredients for Dixie Brown Gravy
- 1/3 cup pan drippings from roast
- 1/3 cup all-purpose flour
- 3 cups warm beef broth
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
Prepare the Roast and the Vegetables
Adjust oven rack to lower-middle position and heat oven to 300°F.
Using a small whisk, combine rub ingredients in a small bowl.
Rinse and pat roast dry with paper towels. Separate roast into 2 pieces along natural seam and trim fat to 1/4 inch thickness. You need to retain at least this much fat so the meat stays moist. Tie with kitchen twine around each roast at 1 inch intervals.
Crisscross two 30 by 18 inch sheets of heavy duty tin foil inside a large roasting pan.
Place vegetables and bay leaves in the center of the foil and drizzle with the soy sauce. Set roasts on top of vegetables. Rub roasts all over with rub. Fold opposite corners of foil toward each other and crimp edges tightly to seal. Transfer pan to oven and cook until meat is completely tender (about 4 1/2 hours).
Remove roasts from foil pouch and place on carving board. Tent meat with foil and let rest for 20 to 30 minutes. Discard bay leaves. Using a slotted spoon, place carrots and potatoes on serving platter. Alternatively, mash half or all of the potatoes.
Remove kitchen twine from roasts. Slice roasts thinly against the grain and transfer to platter with vegetables.
* if you are making the Dixie Gravy, retain 1/3 cup drippings from the foil roasting pan and pour into a 3 quart saucepan over medium heat.
** if you are meal planning and plan to use leftovers for Easy French Dip Sandwiches with Picante Provolone, retain 2 to 4 tablespoons of drippings from foil roasting pan and refrigerate until ready to use.
Add flour to drippings; blend well.
Cook over medium heat 2 to 3 minutes until smooth and light brown, stirring constantly.
Add broth; cook until mixture boils and thickens, stirring constantly.
Add salt and pepper to taste.
Serving: 1g | Calories: 197kcal | Carbohydrates: 43g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1404mg | Potassium: 993mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5107IU | Vitamin C: 20mg | Calcium: 53mg | Iron: 2mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.