Pot Roast

I love pot roast and I love cooking in my Dutch oven so this is a regular meal in our house. My kids both love the tender meat & gravy and this comforting meal makes an excellent Sunday Dinner.

Pot Roast:

Ingredients: 

• 2-3 lb chuck or round roast
• 1 tsp olive oil
• 2 tsp of dried thyme
• 2 tsp of salt
• 1 tsp of pepper
• 1 tsp of garlic powder
• 1 tsp of onion powder

How to Make a Pot Roast

Preheat the oven to 275 degrees.

Heat olive oil in a Dutch oven over medium-high heat. In a bowl, combine all seasonings & mix well. Rub the meat thoroughly with the seasoning mixture until gone. Place in a hot Dutch oven & sear all sides of the beef.

Once seared add the following ingredients:

• 1/2 yellow sweet onion, chopped into large pieces
• 5 cloves of garlic, chopped
• 1 (14.5 oz) can of diced tomatoes
• 2 cups of beef broth
• 8-10 white button or cremini mushrooms
• 2 stalks of celery
• 1 bay leaf

Place into the oven for 4-5 hours.

• 10 baby carrots (add 1 hour before the pot roast is done cooking)
• 10 baby red potatoes (add 1 hour before the pot roast is done cooking)

About an hour before the pot roast is done cooking, add the baby carrots & baby red potatoes (they’ll be perfectly cooked – not soggy).

Let pot roast sit on a cutting board for 10 minutes before slicing.

Strain remaining sauce through a colander and into a bowl; return strained liquid to the Dutch oven.

Separate the potatoes, carrots & mushrooms (onions if you wish) to the serving plate.

Boil sauce down for 5 minutes (add a bit of cornstarch mixed with cold beef broth or water, if you want a thicker sauce) and drizzle over sliced pot roast. Serve with carrots, potatoes, and mushrooms. Enjoy.

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