When it's cold outside I want warm comfort foods. Something that is both hearty and warming. For me a pot roast is top of the list in that category, second only to a soup, stew, or chili. I love a hearty pot roast, and they are really quite easy to prepare. Although requiring a little prep work and a slow cooking process, the end result is both satisfying and delicious. One of my favorites is a beef pot roast. I enjoy cooking my beef roast with vegetables. My method is so easy it almost cooks its self!
If you have never cooked a beef roast, you need to check that off the list of things you should must do! "It's crazy simple!" That's what I told a friend just the other day when asked how I prepare mine. And, ladies, I'm sure the man of the house will thank you!
I married a real "meat and potatoes" kind of guy. So much so, that is about all he would eat when we were first married. I'm so glad he expanded his food choices and taste for other foods over the years. But still, my guy loves my pot roast. We just enjoyed this one over the weekend, it was falling apart and was so tender and juicy. We had plenty of left-overs to enjoy a couple of days later!
I like my roast and veggies served together au jus style. With the delicious beef broth juices from the cooking process. Occasionally I'll make a gravy using the broth to pour over the meat and vegetables, that's another delicious option.
Below is my easy recipe for a delicious Herb Pot Roast, I hope you give it a try and love it as much as we do!
Herb Pot Roast & Vegetables
Serves 4
Ingredients:
3 lb boneless Chuck Shoulder Roast
1 14.5 oz can beef broth (I use Swanson-50% less sodium)
8-10 small red new potatoes, quartered
1/2 bag of prepared baby carrots, approx 1/2 lb
1/2 of large vidalia onion, cut into large chunks
1 Tablespoon olive oil
1 teaspoon Dried Italian Herbs (I use Mrs Dash Herb Blend)
1/4 teaspoons onion powder
1/8 teaspoons garlic powder
Dash of Salt and Pepper
Beef Gravy, optional (recipe below)
1/4 cup all purpose flour
Directions:
In a Dutch oven over medium heat, add olive oil and cook beef roast on both sides until brown, reduce heat. Sprinkle with salt and pepper. Add herbs, onion powder and garlic powder. Add beef broth. Heat to boiling; reduce heat. Cover and simmer on top of stove or cook in 325 degree oven 2-1/2 hours. Add vegetables, cover and cook until tender about 1 hour. Remove roast and vegetables; place on serving platter. Prepare gravy. Or serve roast separate and place vegetables into serving bowl with juices poured over au jus style.
Beef Gravy
Skim excess fat from roast broth, then add enough water to measure 2 cups. Mix 1/2 cup cold water and 1/4 cup all-purpose flour in a tightly covered container and shake well until blended, pour and stir into broth. Heat to a boil while stirring constantly. Boil and stir 1 minute until thickened. Serve with Roast and Vegetables.
Enjoy!...
