Perfect Pot Roast

Over the weekend Nick and I took some time away from our Hurricane Sandy preparations to make and enjoy some cold weather comfort food (and cross another activity off of our Fall Bucket List)! We prepared a simple, yet delicious pot roast by slightly adapting this recipe from one of my favorite food bloggers, the Pioneer Woman.

I apologize in advance to any vegetarians – please be forewarned that this post includes photos of raw meat.

What you’ll need (we halved the recipe, which still made about 6 servings):

  • A cut of chuck or round roast (ours was top round roast and weighted just over 2 pounds)
  • 1-2 Tablespoons Olive Oil
  • 1 whole Onion (cut into chunks)
  • 3 whole Carrots (cut into chunks)
  • 2 cups Potatoes (cut into chunks)
  • Salt/Pepper to tast
  • 3-4 cups beef broth
  • 1/2 Teasonpoon each dried Rosemary and Thyme

Heat 1 tablespoon of  oil in large heavy-bottomed Dutch oven over medium-high heat. Cut the onions into large chunks and brown them for a few minutes on each side, and then remove to another plate. Repeat the process with the carrots.

After browning and removing the carrots to another plate (you can just toss them in with the onions), generously season the roast with the salt and pepper, add 1 tablespoon more of oil to the pan, and brown the meat for a minute or two on each side.

A photo of searing meat is not very interesting, so here’s one of Nick giving me his best scary face since the neighborhood Halloween parade was later that afternoon.

After the meat is browned add the onions and carrots back to the pan, toss in the diced potatoes and season everything with the rosemary and thyme. Now add in enough liquid to cover the meat halfway, we added about 2 cups.

Then cover with a lid and place in a preheated 275-degree oven.  Now busy yourself with something else and let this cook for 2-3 hours until the meat and vegetables are tender (ours was fully cooked after two).

That’s it, serve with a slice of crusty bread and enjoy!

Chefs’ verdict: This is an easy, classic recipe and the perfect hearty meal before a hurricane 🙂 We’ll definitely be making this one again!

2012 Fall Bucket List:

  • Attend a fall festival or Oktoberfest (Annapolis Fall Festival)
  • Carve a pumpkin and roast the seeds
  • Go on a fall picnic
  • Roast s’mores in the fireplace
  • Bake pumpkin bread
  • Go on a hike and enjoy nature
  • Try a new hearty soup or fall recipe
  • Drink apple cider
  • Go camping
  • Run the Turkey Trot 5/10-mile
  • Drink a pumpkin beer (Starr Hill Boxcar Pumpkin Porter)
  • Create a fall mantel
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2 thoughts on “Perfect Pot Roast

  1. Mmmmmm! Making dad salivate this morning. Looks like I wll be off to the store to buy a roast. I can’t wait to see the rest of the bucket list, especially the s’mores!!!!!

  2. Pingback: Fall Bucket List Wrap-Up | Isn't It Sweet

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