"Mom's" Pot Roast
Nothing says I Love You more than Mom's Pot Roast! Just the name can make you feel loved, cared for, and well fed.
Many years ago a friend gave me this recipe, it really was titled “Mom's Pot Roast”. I gave it a try and liked it better than the way I had been cooking pot roast. The difference for me was using a dutch oven rather than my usual crock pot method, which I've decided the dutch oven is a better method for most recipes! It also included covering the roast with a dry rub, then searing the meat before placing in the oven. This method helps seal in the juices, producing a more tender roast. Topping the meat with a can of diced tomatoes results in a sweet, carmelized taste, and the addition of root vegetables for the last hour rather than cooking all of them together for many hours, prevents the vegetables from getting overcooked. Another ingredient in the recipe was the good ol’ envelope of onion soup mix - remember those? Ahhhh, that used to be a staple in my pantry but we can do better now with fresh ingredients, right?
Pot roast is such a good comfort food, healthy, full of protein, easy, but yet it sometimes gets forgotten because it is rather old fashioned amidst all of the new and cool contemporary recipe ideas. But don't lose sight of Mom's Pot Roast, it's a good staple recipe to keep around. And what to do with the leftovers? Next up - Roast Beef Hash!
The dry rub is your choice. Mine is usually a combination of salt, pepper, lemon pepper, garlic powder, onion powder, chili powder, and cumin. But - pick your favorite seasonings, mix them together in a shallow bowl, and rub over the pot roast. Be creative!
INGREDIENTS -
1 beef roast, chuck roast is perfect for this recipe
Olive or avocado oil
1-2 cans of stewed tomatoes (depending on size of roast)
Carrots, onion, potatoes - or your choice of favorite root vegetables
Preheat oven to 300 degrees. Heat oil in dutch oven on high. Cover the roast with dry rub, then sear meat on all sides. Remove from heat and add the tomatoes. Place the roast in preheated oven at 300 degrees. Check occasionally to ensure there is enough liquid to prevent the roast from drying out, depending on how much fat is in the roast you may have to add a bit of beef stock or water. After 3 hours add the vegetables and return to oven. Roast is ready at 4 hours and falling apart perfect at 5 hours.
Serve pot roast with a simple green salad and you have a match made in heaven! Enjoy the comfort and feel the LOVE!!
And enjoy the leftovers - here’s a sneak preview -
Roast Beef Hash
