Fall is in full-force here on the East Coast, and no matter how hard I try to hold on to summer, cravings for pot roast make me realize that fall is here to stay. This is my mom’s pot roast recipe – it’s super simple and delicious. I cram my Dutch oven to the brim with vegetables, and enjoy the leftovers for days and days. This is one of those cozy dishes that always makes you happy.
Mom’s 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