|

Pot Roast

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.

Click here for a printable version of this recipe

Leave a Reply to Felicia Cancel reply

Your email address will not be published.

6 Comments

    1. Brooke,

      No, I would keep it the same. I like to add the carrots and potatoes an hour before serving so they aren’t soggy. Enjoy.

      Cheers,
      Pam

  1. Hi Pam, this sounds great, going to make today. How would you modify if not using tomatoes…my husband doesn’t eat them. Thanks.

    1. Felicia,

      You can leave them out (and use a little more beef broth) but they literally dissolve into the pot roast so he may not even notice they are in there.

      I hope this helps.

      Cheers,
      Pam