Easy Pot Roast Dinner
I made pot roast for dinner last night, which my family loves. I remember being intimidated by this dish as a new wife. Some people cook it in a pot, some in the oven some in a crock. Which is best? My favorite way is in a pot because it's easy and I like to sear the meat. Now that I've made it so many times, I can't believe how forgiving this simple dish is. Cook books can make it seem complicated. I hope my directions will not. :) Just remember that you need to start this meal about 3 hours before you plan to eat dinner. I usually start mine by 3pm. All you need: A 2-3 lb chuck or round eye round roast, rinsed and patted dry 1 TBSP oil for browning 2-4 cups water (or beef broth) depending on size of meat. (More meat, more water.) 1 TBSP minced garlic 1-2 TBSP good sea salt (celtic is the best) 2 TBSP Apple Cider Vinegar (quality counts here) 1 TBSP Oregano 4-6 potatoes, peeled and cut into 1 inch chunks 2 cups sliced (or baby) carrots 1 onion, quart