Holy Spoons

The gift of hospitality sometimes comes with food.

Pot Roast. It kinda happens.

Today was a raw, cold, windy, rainy kinda day. I had several errands to run since it was my day off. And by the time I got home, it was past lunch time. I knew I had to hit the books, so dinner needed to be something that didn’t need tending. And the answer was… POT ROAST!!!

I have to confess that I don’t really have a recipe for Pot Roast. It kinda happens. But this is how I made it this evening… and it received rave reviews.

(Picture taken before baking.)

INGREDIENTS:

  • Large, lean beef roast (approximately 4 pounds, can be smaller — just adjust the other ingredients)
  • 6 large baking potatoes
  • 2 large onions (today I used Vidalias, but yellow onions would be fine)
  • 8 large carrots
  • 4 cloves of garlic, peeled and minced (you can use less if you aren’t a garlic fan)
  • 1 Tbsp cardamom
  • 6 bay leaves
  • 6 sprigs of rosemary
  • 1 cup beef broth (can use double-strength bouillon)
  • salt and pepper to taste

DIRECTIONS:

  1. Put 1 Tbsp of olive oil in a large pot. Heat the oil over high heat, spreading it around with a spoon. Add meat and sear on all sides. Remove from heat.
  2. Preheat oven to 300 degrees while you are prepping the rest of the ingredients.
  3. Peel and chunk the potatoes, carrots and onions. Pieces should be about 2-3 inches in size.
  4. Put the potatoes on the bottom of the pot around the meat.
  5. Sprinkle the spices over the top of the meat and potatoes.
  6. Add the onions and carrots.
  7. Pour the beef broth over the top.
  8. Put a tight fitting lid on the pot. Place in oven.
  9. Ignore for at least 3 hours.
  10. Check meat with a thermometer. If it registers as “medium” then turn off the oven, put the lid back on the pot and close the door. Make sure there is broth left in the bottom so that things don’t dry out. It will stay warm for about an hour.

I have a large Le Creuset pot which easily holds a 4 pound roast. If you don’t have a pot, you can use a large baking pan, but either put everything in a baking bag, or cover it tightly with aluminum foil. Keeping the moisture in makes for a really tender, juicy roast.

Crockpot: This adapts for the crockpot. You still need to sear the meat, though. Cook on “Low” for about 6 hours. (Honestly? It’s really the best in the oven!)

What to do with the leftovers? I usually take half of what’s left and freeze it for a quick meal later. You can also make a really yummy beef stew by cutting all of the veggys up into smaller pieces and warming everything with added beef broth.

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About Deb

Wife, mom, sister, pastor, chaplain, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved, and grateful.

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This entry was posted on December 7, 2011 by in crockpot, SLURP!.
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