Pot Roast for Dinner

As a woman who grew up eating fast food pretty much all the time, I’m not too savvy about home cooked meals. Pot Roast for Dinner

And I’ll admit, I enjoy restaurant food. It’s convenient and delicious, but it can get pricey. So I do try to cook when I can and when I look for recipes, I look for simple ingredients (nothing I’m going to have to Google) and simplicity in execution.

You can’t really get any easier than pot roast! It’s a crowd-pleaser, comforting and yummy.

This recipe is an adaptation from Ree Drummond’s pot roast. She doesn’t add potatoes to hers because she thinks they come out “mealy.” I disagree, so I add them to mine. She also adds fresh herbs and I use dried. Fresh herbs can get expensive and it’s not like you can buy only 2 tbs when you’re grocery shopping; you have to buy a larger quantity and then are stuck with the pricey excess.

Ingredients:

  • 2-5 lb. boneless chuck roast (depending on the size of your family)
  • 6-8 whole carrots cut into chunks (or a small bag of baby carrots)
  • 1 onion, quartered
  • 5-6 small red potatoes (quartered)
  • 1 can of beef broth (or red wine, if you prefer)
  • 2-3 tbs olive oil
  • A few sprigs each of fresh rosemary and thyme (optional-they add a delicious taste, but aren’t necessary to make it good)

Instructions:

  • Preheat the oven to 275 degrees F.
  • Heat the olive oil in a dutch or french oven if you have one (I just have a large cast iron enameled pot). It must be oven-proof, since most of the cooking will be in the oven. While the oil is heating up, take out the meat and salt it generously with kosher salt.
  • Once the oil is hot, brown the onion quarters. Remove and set aside, then brown the carrots. Remove those once they’re done and brown your meat. Bonus points if you also brown the sides, but you don’t have to. Remove that once browned as well. (I put everything in a large bowl until it’s time to put it back in).

  • Pour in a little of the beef broth or red wine and deglaze the bottom of the pan (rub the bottom of the pan with a sturdy wooden spoon to scrape up all the brown spots). Then put the meat back in, then the onions and carrots (I like to push these into the open spots around the meat) then put the potatoes on top. Put a lid on it and stick in oven for about an hour per pound. Take out, serve and savor.

My favorite parts of this recipe are that my family loves it, it takes minimal effort and creates minimal mess. All are huge deals to me. I have a hard to please husband and a picky toddler, but they both eat this right up!

Guest Mama Debbie is the mother of one adorable daughter, A. She’s a full time working mom who tries to squeeze in as much quality time as possible. She loves all things food related, to take long drives alone, read when she gets the chance, and to relax at the end of the night with her husband on the couch.

Quick and Easy Pot Roast Recipe
You can’t really get any easier than pot roast! It’s a crowd-pleaser, comforting and yummy.

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Ingredients
2-5 lb. boneless chuck roast (depending on the size of your family)
6-8 whole carrots cut into chunks (or a small bag of baby carrots)
1 onion, quartered
5-6 small red potatoes (quartered)
1 can of beef broth (or red wine, if you prefer)
2-3 tbs olive oil
A few sprigs each of fresh rosemary and thyme (optional-they add a delicious taste, but aren’t necessary to make it good)

Instructions
Preheat the oven to 275 degrees F.
Heat the olive oil in a dutch or french oven if you have one (I just have a large cast iron enameled pot). It must be oven-proof, since most of the cooking will be in the oven. While the oil is heating up, take out the meat and salt it generously with kosher salt.
Once the oil is hot, brown the onion quarters. Remove and set aside, then brown the carrots. Remove those once they’re done and brown your meat. Bonus points if you also brown the sides, but you don’t have to. Remove that once browned as well. (I put everything in a large bowl until it’s time to put it back in).
Pour in a little of the beef broth or red wine and deglaze the bottom of the pan (rub the bottom of the pan with a sturdy wooden spoon to scrape up all the brown spots). Then put the meat back in, then the onions and carrots (I like to push these into the open spots around the meat) then put the potatoes on top. Put a lid on it and stick in oven for about an hour per pound. Take out, serve and savor.

Adapted from The Pioneer Woman
Adapted from The Pioneer Woman
Mama Say What?! http://www.mamasaywhat.com/

3 Responses to Pot Roast for Dinner

  1. This looks great!! I’m saving this one for sure :)

  2. How long. Does. The roast need. To be. In. The. Oven. It. Is. The fast. And. Easy. Pot. Roast in. The. Oven. With beef. Broth, carrots and. Potatoes

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