The Most Savory Pot Roast You’ll Ever Eat
This Pot Roast Recipe is meant for the oven and has not been tested in a crockpot or otherwise.*
Ok so maybe that title is a BIT dramatic, but it’s seriously the #1 favorite meal in our home.
There are so many different ways to make a pot roast. Please don’t feel you have to follow this recipe down to the letter! Adjust to your family’s flavor preferences. Over here, we love onions, mushrooms, and GARLIC. Add and subtract the vegetables as you see fit.
Ingredients
2-2.5 lb chuck roast
3 cups broth (we use vegetable broth)
5 large carrots
6-8 large red or golden potatoes
2-3 onions (sweet or yellow)
1 small carton of mushrooms
2-3 tablespoons of minced garlic (I can’t lie, I never measure this part)
And my “SECRET” ingredient
1 small can of tomato paste
Directions
Preheat the oven to 425 degrees.
Tenderize the meat and rub seasoning onto it after.
Add about 2 cups of your broth to the pot, place the meat in the center of the pot. The meat should be sitting in the broth, but not completely covered.
Cook uncovered for 40 minutes.
While the meat is in for the oven, peel and cut your vegetables. I always peel my carrots, but usually just wash and cut the rest.
After the 40 minutes in, pull the pot out, flip the meat, pour in the rest of the broth, and add your vegetables around it.
Drop oven temperature down to 300 degrees.
Spread the Tomato paste onto the meat.
Cover and place back into the oven for 1 hour.
After the first hour, I check the meat every fifteen minutes. The amount of time it needs will greatly depend on the size and shape of the chuck roast. It’s not done, until it very easily falls/pulls apart.
Once the meat is good to go, cool and enjoy! We always plop some cottage cheese into our bowls for extra protein and deliciousness.
Tag us online @thedomesteaders if you try this recipe! Thanks for reading :)