Nolan Ryan's Quick and Easy Pot Roast

30 November, 2022

            Nolan Ryan's Quick and Easy Pot Roast

Prep Time: 30 minutes 

Cook: 2 hours

Ready In: 2 hours 30 minutes 


Ingredients (Serves 8):

  • 4 cups of beef broth
  • 4 1/2 cups of water
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon of Black pepper
  • 2 tablespoons of vegetable oil
  • 1 2 1/2- 3lb boneless Nolan Ryan Beef roast (shoulder or round)
  • 4 ounces of gold potatoes
  • 1 lb of carrots, peeled and cut 2-inches
  • 2 medium white onions
  • 1 celery rib
  • 2 tablespoons of butter
  • 2 tablespoons of flour



  1. Preheat the oven to 300°F. 
  2. In a medium bowl, combine the beef broth, 1 cup of water, the Worcestershire sauce, bay leaves, and salt + pepper. Set sauce aside.
  3. Coat the bottom of a heavy roasting pan with the oil, add the mead and place the pan over medium high heat to sear the beef. Brown on all sides.
  4. Pour the sauce into the pan. Place a sheet of parchment paper over the mean. Cover the pan with foil and roast the meat in the oven for 1 hour. 
  5. Meanwhile, peel the potatoes and cut into quarters. Rinse the potatoes in cold water for 5-10 minutes. 
  6. After the roast has been cooking for one hour, add the potatoes, carrots, onions, and celery to the pan; pour in the remaining 3 1/2 cups of water. 
  7. Cover and cook until the meat is tender, about 1 hour more. 
  8. Transfer the vegetables to a severing bowl and the meat too a cutting board to rest while you make the gravy. 
  9. In a deep sauce pan set over medium-high heat, stir the butter and flour together to make a roux. Add the liquids from the roasting pan to the saucepan, bring to a boil and then reduce the heat and simmer for 10 minutes. 
  10. Thick-slice the roast and serve with the vegetables and gravy.