Pot Roast and Vegetables |
When someone says, what is considered a traditional American
meal? Many dishes in my opinion come to mind. I think of hamburgers, hotdogs,
pie, BBQ ribs, meatloaf, fried chicken, etc. But many people forget one of the
most famous American meals, Pot Roast, a true comfort food that everyone
enjoys. Who didn't grow up having their mother cook a Pot Roast in the oven
with some fresh root vegetables? The smell lingering in the house all day was
amazing. It was the perfect dish to have on a rainy or winter day. A Sunday
meal with the whole family, or as I did, a warming meal during the week. Since
cooking for only one is at times difficult, I took a 2 1/2 lb roast and cut it
in half and froze the other part. The result was still enough to serve at least
2 people. I do not own a crock-pot so I placed it in the oven on low before I
went to work that morning and came home halfway through the day to take it out.
Once I arrived back home that evening I just put it back in the oven at medium
temp for about 20 minutes to warm it back up. The final result was a delicious
and very moist dinner. Hope you enjoy my version of Pot Roast and Vegetables.
Ingredients:
- 1.2 lb Chuck Roast
- 2 cups halved small redskin potatoes
- 1 1/2 cups mini carrots
- bunch of green onions 1in cuts
- 2 cups beef broth
- 1 tbs soy
- 1 tbs worcestershire
- 1 tsp McCormicks steak seasoning
- 1 clove garlic
Preheat oven to 225F. In a Dutch oven take the cut potatoes, carrots, garlic, and green onions and toss in. Place the roast in the center on top of the vegetables. In a mixing bowl combine the broth, soy, worcestershire, and McCormicks seasoning and mix. Pour over the roast and vegetables. Cover and place in the oven. Cook for 4 hours. Perfect for 2-4 or just yourself as leftovers.
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