The gift of hospitality sometimes comes with food.
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.)
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.