Entrees

Classic Pot Roast

The first time I ever made a pot roast was when I was in college. I had moved from the dorm to an apartment with a real kitchen!!!  And one day I was feeling a bit homesick for “home-cooked” food, so I went to the grocery store and asked the butcher, “what kind of meat do I buy to make a roast like my Mom’s?” You see, I had no clue what the meat looked like or what it was called before it went into the oven. I only knew it came out as the best savory pot roast I’d ever eaten…classic pot roast

The butcher explained to me various different types of cuts of meat. There was no cell phone back then to call Mom and verify his information, so I was at his mercy. He recommended the chuck roast.

WHY?

You can see from the image above that chuck is on the upper portion of the cow, as are the rib, sirloins and rump. The chuck and rump are less tender than the center parts (ribs and loins) because they are used in movement, thus more muscular. However, both cuts, when cooked in a slow, moist method produce amazingly delicious flavor.

HOW-TO

Searing the meat locks in the flavor. Add only a little oil to a heavy bottom pan (cast-iron) on medium to medium-high heat. Once all parts of the roast are seared, place in a roasting pan. Add a little liquid, put the lid on and forget about it. In a few hours, the aroma will remind you you’ve got a roast in the oven!

classic pot roast
I usually put sliced onions and potatoes in with the roast; after the roast has cooked about 4 hours, I add the carrots.

Classic Pot Roast
Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
 

Homesick? Make this savory pot roast and it will remind you of life before adult responsibilities! Garlic infused, with organic carrots and potatoes. Delicious every time.

Course: Main Course
Cuisine: American
Servings: 4
Author: SmartyPantsKitchen
Ingredients
  • 1 chuck or rump roast ,allow 1/2 to 1 1/2 lbs. per person
  • 1 large onion ,sliced
  • 6 cloves garlic ,sliced
  • 6-8 carrots , cut into bite size pieces
  • 4-5 Russet potatoes , cut into bite size pieces
  • 2 tablespoons oil
  • 3 cups water or beef broth
  • 1 pkg. dry onion soup mix
Instructions
  1. Preheat oven to 325F

  2. Using a sharp knifetip, cut small slits into the roast; about 8 - 12, depending on how much garlic you like

  3. Slice garlic lengthwise and insert into the slits in the meat

  4. Season meat generously with salt and pepper

  5. Add oil to heavy bottom skillet at medium to medium-high temperature

  6. Using tongs, place roast in hot oil; cook for about 3 minutes, or until roast is browned; flip roast and cook the other side

  7. Using tongs, hold the roast to sear the sides of the roast

  8. Place roast in roasting pan; add onions and potatoes; season with salt and pepper

  9. Combine liquid with dry soup mix in a bowl; pour over roast

  10. After roast has cooked for about 3 hours, add carrots

Recipe Notes
  • Add other vegetables to the roast about an hour before serving: squash, zucchini, parsnips
  • If you don't have time to sear the roast, don't worry about it. Just season the roast and put in in the roasting pan.
  • I prefer to cook my roast in the oven because it makes my whole house smell good:) A slow cooker will take about 8 hours to cook; oven cooking takes about 4-6. 

 

 

 

Be sure to let me know how your roast turns out!!!

Leave a Reply