Herbed Pot Roast
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.
Ingredients
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.
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.
Remove to serving plates and serve.
Herbed Pot Roast
http://www.InDianesKitchen.com
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
- 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 top of the meat and vegetables.
- Pour the beef broth over the meat and vegetables getting them all wet.
- Sprinkle the seasonings evenly over meat and vegetables.
- Cover with a lid.
- Bake for 2-1/2 to 3 hours or until roast is cooked through and vegetables are tender. Baste a few times while baking.
Categories: Potato, Roast Beef, Vegetables/Slaws/Salads
Simple and with a great taste to boot. What is not to love about this. I’d probably fighting off my over spoilt Labrador too….though he would not be so lucky!
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Hahaha he gets the leftovers! Thank you!
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It looks great
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Thank you!
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I love pot roast!
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We buy a side a beef every year so I fix it a lot! Have a great day!
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I hope you do too!
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Looks good
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Thanks!
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Nice to follow the recipe 🙂 thank you
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You’re welcome!
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Looks amazing & glad to be e a new follower of your food blog 😉
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Thank you so much! Happy Mother’s Day!
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Thanks and Happy Mother’s Days!
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That was Sunday night dinner for years. 🙂
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I remember so many families that had this every Sunday. My Dad’s mom made the same food item every day off the week. Roast on Sunday was one of them I’m sure! I make a different meal almost daily….lol
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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.
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What wonderful family memories! Thank you so much for sharing them!
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You’re welcome Diane and it was nice for me to remember those Sunday dinners as well.
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Reminds me of the brisket (also with carrots and potatoes) I grew up eating…and smelling!
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Yes very similar! I wish I could bottle up the wonder aroma and sell it!
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Yes just as I like.Your grandson thinks chicken age egg story so your home came first.
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Hahahahaha you are so right!
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I love pot roast! So delicious, and it’s the best kind of comfort food.
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Isn’t it! SO easy to make and house smells amazing!
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Looks delicious Diane. I can almost smell it cooking
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I keep saying I want to bottle up the wonderful aroma! Thanks Miss Hammie!
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I sent my mom your website information and she said that is the company she is working with! What a small world! I told her to check yours out.
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Can I place my dinner order? I’ll have the pot roast followed by the homemade chocolate syrup over ice cream please 😀
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Of course come on over! Did you see the Frozen Peanut Butter Pie I posted today? That got the first half of the Hot Fudge! The rest goes with ice cream..lol
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I think I gain weight reading your blog with your delicious looking creations!
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Oh believe me, it is so hard NOT gaining weight. I try to make most of the sweet things when the grandkids are here (every week for 3 days). That way it’s less for me!
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That is smart!
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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.
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Wow that sounds amazing! So much wonderful flavor. I use barley in my vegetable soup but never tried it in a roast. What a great idea!
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You are too kind dear thank you for your replies
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You’re welcome!
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Quick and easy is always best in my kitchen. Thanks again for another great recipe! 🙂
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You’re welcome Jan!
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Get Out!! I was thinking of making a pot roast this weekend, and here you are with this yummy recipe. Thanks!
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Great minds think alike…hahahahaha
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