Herbed Pot Roast

42 Comments

F6EE0BAA-24D3-4DE9-8892-C60B562C5150 Herbed Pot Roast is one of the easiest meals you can make! Peel the potatoes & carrots, chop the onion, pour in the beef broth and sprinkle with herbs…….that’s it! Dinner is completely ready 2-1/2 to 3 hours later. The aroma in your house is amazing while this is roasting.

 

FAE77885-3CDC-4082-A597-F101F6604FD6

Ingredients

 

BE75A6DF-812A-4607-9947-107AEF92AB6E

Preheat oven to 325 degrees.

Place the roast in the center of a roasting pan.

Place the potatoes and carrots around the roast.

Sprinkle the onions evenly over the meat and vegetables.

 

C4A76A7F-FFD5-4E40-A859-F585B9B22283

Pour the beef broth over top getting

everything wet. Sprinkle the seasonings

evenly over the meat and vegetables.

Bake for 2-1/2 to 3 hours with a lid.

Baste a few times while baking.

 

F6EE0BAA-24D3-4DE9-8892-C60B562C5150

Remove to serving plates and serve.

 

Herbed Pot Roast

http://www.InDianesKitchen.com

F6EE0BAA-24D3-4DE9-8892-C60B562C5150

Ingredients

  • 1 – 3# to 5# beef rump or chuck roast
  • 4 – 6 medium potatoes, peeled
  • 1# carrots, peeled with the ends cut off
  • 1 medium onion, peeled & diced
  • 1 tsp salt
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper
  • 20 oz beef broth, (2-1/2 cups)

Directions

  1. Preheat oven to 325 degrees.
  2. Place the roast in the center of a roasting pan.
  3. Place the potatoes and carrots around the roast.
  4. Sprinkle the onions evenly over top of the meat and vegetables.
  5. Pour the beef broth over the meat and vegetables getting them all wet.
  6. Sprinkle the seasonings evenly over meat and vegetables.
  7. Cover with a lid.
  8. Bake for 2-1/2 to 3 hours or until roast is cooked through and vegetables are tender. Baste a few times while baking.

http://www.InDianesKitchen.com

 

 

 

 

 

 

 

 

 

 

Categories: Potato, Roast Beef, Vegetables/Slaws/Salads

42 Comments »

  7. Pingback: Herbed Pot Roast — In Dianes Kitchen | My Meals are on Wheels

      • Yes, you’re right – my grandmother did the Sunday pot roast, as did my mom. Later, when the cooking bags came out, my mom would use them instead and less mess and we would have it on a weeknight instead of Sunday. Less dishes to do which was always a treat. My great grandparents lived on a farm in rural Ontario (Ariss, near Guelph) and they had roast chicken every Sunday night. They had 9 children, so two chickens lost their lives every Sunday for dinner.

        Liked by 1 person

  14. Latvia not a beef eating nation. I sometimes are lucky if German butcher is in town . Last time i did pot roast I used La Crusier French casserole with heavy lid that is a fry pan too. use same method but with lots of garlic and lentils along with heaps of Parsley and black pepper. I add barely to help thicken the broth and cook carrots beef and onions too. Turned out fine but when you grew up of Hereford beef with marbled fat in it nothing comes near that quality abroad. That is one of the few things I miss about England. Thank you for your recipe I used it now with really good pork joints and in French style fat and red wine added.

    Liked by 1 person

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Google photo

You are commenting using your Google account. ( Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.