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, quartered
* The approximate measurements are because Roasts come in varying sizes. The bigger the roast, the more of each thing you would want to use. Just common sense! :)
* The vinegar is so good, you should not skip it. It helps tenderize the meat and gives fabulous flavor
Heat large pot over med-hi heat. Pour in oil and swirl pot to cover surface. Sear meat (do not lower heat) on all sides working with a strong metal spatula and metal tongs to keep positioning it. Let each side sear for a good minute or two. When all sides are seared, pour water over all. Pour vinegar over meat. Slather meat with the minced garlic (the jarred kind is a great time saver). Sprinkle with the Oregano and salt. Bring to a boil then cover and reduce heat to medium low. Simmer for 2 hours.
After two hours, add all the vegetables, making sure they go around the roast in the liquid. Sprinkle with a little more salt. Continue cooking for 30 more minutes or until potatoes can pierced easily with a fork.
Remove meat and vegetables to a platter. Combine 2-3 Tablespoons of cornstarch to 1/2 cup water and stir till dissolved. Add to liquid in the pot, bring to boil and stir till thickened. This is your gravy. Spoon over meat and veggies. So good. Mmmmmm.
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, quartered
* The approximate measurements are because Roasts come in varying sizes. The bigger the roast, the more of each thing you would want to use. Just common sense! :)
* The vinegar is so good, you should not skip it. It helps tenderize the meat and gives fabulous flavor
Heat large pot over med-hi heat. Pour in oil and swirl pot to cover surface. Sear meat (do not lower heat) on all sides working with a strong metal spatula and metal tongs to keep positioning it. Let each side sear for a good minute or two. When all sides are seared, pour water over all. Pour vinegar over meat. Slather meat with the minced garlic (the jarred kind is a great time saver). Sprinkle with the Oregano and salt. Bring to a boil then cover and reduce heat to medium low. Simmer for 2 hours.
After two hours, add all the vegetables, making sure they go around the roast in the liquid. Sprinkle with a little more salt. Continue cooking for 30 more minutes or until potatoes can pierced easily with a fork.
Remove meat and vegetables to a platter. Combine 2-3 Tablespoons of cornstarch to 1/2 cup water and stir till dissolved. Add to liquid in the pot, bring to boil and stir till thickened. This is your gravy. Spoon over meat and veggies. So good. Mmmmmm.
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