Nothing says fall comfort food quite like a nice, big pot roast. So I broke out the cast iron dutch oven, filled it up, and let the sweet smells fill the house all afternoon. This turned out great, as usual!
Mom’s Pot Roast
Adapted from Lori Henderson
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.
Big Flavors Rating: 5 Stars