Pot Roast is such a comforting dinner meal! Nothing like a juicy covered roast in broth, potatoes, carrots. Man! When I was little my grandmother use to pop her roast in the oven the night before Sunday. I use to sit in church with my mouth watering by 11:00 a.m. How I wish I had the roaster pan she used. Yes, I went down memory lane for a second on this recipe. If this is your first time cooking a roast; the recipe is easier then you are probably thinking. There will be a few ingredients that you will need but nothing complicated. I’m going to show you exactly how to make that roast I am reminiscing about! Grab your roaster or baking pan! Let’s jump right into this recipe.
Details
Idea for family of 4-5 people
20 minutes
3-4 hours
McCormick garlic and onion/black pepper/seasalt all purpose seasoning, meat tenderizer, goya Adobo all purpose, garlic powder
ENJOY YOUR ROAST WITH RICE, MASH POTATOES, MACARONI, CABBAGE, GREEN BEANS, BROCCOLI, BEANS
To thicken gravy add cornstarch or flour by mixing it in a cup with some water, then adding mixture to roast at the last minutes of cooking.
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Ingredients
1 Beef Chuck Roast
1 Yellow onion
1 Green bell pepper
1 Red bell pepper
2-3 raw carrots or bag carrots
5-6 red or white potatoes
1/2 cup of Italian Dressing
2 cups- beef broth or beef bouillon( if using packets use two packets to mix with water)
2-3 tbsp- olive oil
Directions
- First, rinse the Chuck Roast and pat dry with a paper towel on both sides.
- Next, start seasoning meat on both sides. Let sit and marinate, while you complete this next step.
- Gather all the vegetables including potatoes,rinse thoroughly, and get them chopped or dice whichever you prefer. Oh yea, it’s totally fine if you like the skin on potatoes, keep skin on or off.
- Preheat oven to 375 Degrees
- Next, in your baking skillet, or in a frying pan Add olive oil and turn stove on medium. Put roast in pan and sear on both sides for 5-7 minutes. Then transfer to a plate or safe surface to the side.
- Now, add vegetables except for carrots and potatoes to pan you seared roast in. Let onions and pepper cook down for about 5-7 minutes. Then add to baking pan or keep in skillet if you will be using same dish to bake roast.
- Transfer roast back to pan with vegetables, add broth, potatoes and carrots.
- Place in oven, let bake covered for 1 hour and 30 minutes, checking roast at about a hour. I use a fork and poke the Roast all over, then let cook for another 2 hours still covered. At about 25-35 minutes left of cook time, I let cook uncovered.
- The Roast will be tender and falling apart when you go to cut or test with a knife! This is how you know it’s done & ready to enjoy!
