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Simple Sunday Pot Roast

Just the words "pot roast" brings out some mouth-watering memories. A true winter's dish - slow roasted in the oven with potatoes and vegetables. A perfect dish for that sit down Sunday dinner.

Just the words "pot roast" brings out some mouth-watering memories.  A true winter's dish - a dish slow roasted in the oven with potatoes and vegetables - all generating a rich aroma and warmth in your home.  A perfect dish for that sit down family Sunday dinner.

The grandmas out there that revel in culinary compliments upon serving their pot roast; sorry but your secret will be revealed.  This is one of the simpliest dishes that can be assembled.  And assembled is the word.  The simplicity allows itself to just preparation. 

Start with tougher cuts of meat - "chuck steak" or "7-bone pot roast" (called that because of the shape of the bone).  Many recipes will begin with browning the meat but we will forego that step.  Remember ... I said easy!  In a large roasting pan (see picture) place the meat and cut up potatoes with the vegetables of your choice - carrots, onions, mushrooms, garlic.  Take a can of high quality beef broth and add to the roasting pan.  There should be enough liquid to cover the bottom about 1/4 inch. Season the meat and vegetables with a generous sprinkle of kosher salt and freshly cracked black pepper.  Don't forget to season the vegetables too.  Cooking slowly and at low temperatures with the liquid will allow the meat to exchange flavors.  So the choice of vegetables and good quality broth are the true flavor enhancements of this meal.  You could always add a little garlic salt and a few tablespoons of tomato paste if that is your preference. 

Cover the roasting pan tightly with foil and place it in a preheated 325 degree oven.  It will be slowed cooked for 3 hours.  The slow cooking will produce a remarkably tender and flavorful piece of meat. 

After only a about 15 minutes of preparation you have three hours to go on with your day all while tempting your family with the smells of the upcoming meal.  Don't forget to make enough as the smells of pot roast always gets everyone just a little hungrier and they eat just a little more!

Slice your pot roast and served with potatoes and vegetables all covered with the natural gravy.  Don't forget some good bread for soaking and enjoy!

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

Sally Van Cura January 12, 2013 at 01:00 PM
Great simple cold-weather meal!
Linda Carson January 12, 2013 at 09:26 PM
Do not forgo the browning step. It's when the flavor is created. It is one of the most important steps to going from good to WOW! I use a cast iron enameled Dutch oven- Le Crusset copy from Aldi. If you do absolutely have to skip the browning, the whole recipe can be cooked in an oven bag for zero clean-up. Used Lipton onion soup-mix.
Sally Van Cura January 13, 2013 at 12:31 PM
Hi Linda - Thanks for sharing your recipe! Sounds wonderful!

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