Herbed Pot Roast

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. While mine was cooking my grandson told me my house smelled good. I told him it was dinner not the house but he said no it was the house! Seriously, the aroma in your house is amazing while this is roasting.

 

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Ingredients

 

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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.

 

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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.

 

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Remove to serving plates and serve.

 

Herbed Pot Roast

http://www.InDianesKitchen.com

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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.

http://www.InDianesKitchen.com

 

 

 

 

 

 

 

 

 

 

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38 Comments »

      • 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

  1. 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

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