Repeat Recipe

Pot Roast

We got hit with a really bad snow storm, so I decided it would be a great time to make my mom’s pot roast recipe. It’s such a comforting dish. So I got the ingredients, and this time I found a bag of small mini red, yellow and purple potatoes. They worked really well in it, and it looked pretty. My in-laws loved it!

Pot Roast

Pot Roast

2-3 lb. chuck roast
small bag carrots, roughly chopped
2 white onions, whole if small or cut in half if large – or 1 bag pearl
2 cloves garlic, whole
4 potatoes, split down the middle lengthwise
1 cup water
olive oil, barely cover bottom of pan
to taste salt & pepper
flour, to coat top & bottom of roast

Preheat oven to 325°. Heat oil in Dutch oven on top of stove (Let oil get really hot to sear well). Flour and season both sides of roast. Sear on both sides. Lay garlic on top of meat and add rest of ingredients and cover. Bake for 2 – 3 hours (until you can stick a fork into the meat and it feels tender).

Use drippings to make gravy to go alongside.

MacGourmet Rating: 5 Stars

Leave a Reply

Your email address will not be published.