Tuesday, October 18, 2016

Easy Pot Roast

My parents are still with us.  They are slowly but surely rebuilding their life.  The flood took away practically everything they owned so it's an uphill fight, to say the least.  However, they both have positive attitudes about it, which is half the battle.  They've been shopping for new stuff to put in their new home, when it's ready, and while they were out shopping, they bought me a covered roaster.  They're so sweet!  I couldn't wait to try it out.  So, here's an easy recipe for a very delicious pot roast.  P.S. if you don't have a roaster, that's OK.  Any oven proof pot with a lid will work.  If you don't have an oven proof pot, no problem.  You can cook this on the stove top instead of in the oven.


1 (2-3 lb) chuck roast 
1 onion, chopped
3 cloves garlic, sliced
1 bell pepper, chopped
1 stalk celery, chopped
3 carrots, chopped
4 potatoes, cut in large chunks
1 (14.5 oz) can diced tomatoes
salt/pepper/Cajun Seasoning
vegetable or canola oil

*Note - Don't chop the veggies too small.  This is going to cook for a long time so you don't want them to disintegrate.

Preheat oven to 325 degrees.  Season the roast with Cajun Seasoning (or just use salt and pepper if you like).  Rub the seasoning into the roast.  Next, put some flour on a plate and dredge the roast in the flour, coating it on all sides.  You just want a light coating of flour.  This will help form a gravy later on.

Heat an oven-proof pot (that has a lid) over medium-high heat.  Add a little oil (just enough to coat the bottom of the pot).  When it's very hot, add the roast and let it brown (about 5 minutes).  Then flip it over and let it brown on the other side. Brown the sides, too. You want it browned on all sides, like this:

Remove the roast to a plate and set aside.  While the pot is still hot, add a little water (or red wine, maybe) and scrape up the brown bits on the bottom of the pot.  This is called deglazing the pan.  

Now, turn off the heat and add the vegetables to the pot and season with salt and pepper.
Then add the can of diced tomatoes and stir well.

Return the roast to the pot.  Nestle it into the vegetables.  

Add enough water to reach halfway up the side of the roast.  You do not want to cover it completely.  This is called braising,  

Now, cover and bake in a 325 degree oven for 3 hours.  If you don't have an oven-proof pot you can do this on the stove top instead.  Just simmer, covered, on low heat for 2-3 hours.  But, make sure it doesn't run out of liquid.  You need to check it every so often to be sure.  If it gets very low on liquid, you need to add a little water but as long as you simmer on low heat, you should be OK.  If you make it in the oven you can just leave it alone for 3 hours.  Very easy and low-maintenance!

I like to shred up the meat, place it in a bowl, then use a slotted spoon to remove the veggies to another bowl.

Then I pour the remaining gravy over the meat.  But you can totally leave it all mixed together in the pot (I have picky eaters that like it separate).

I serve it over rice.

This roast is so tender and the veggies are flavored with the juices from the meat which makes them delicious!  This recipe is so easy, anyone can make it.  Even if you never cook, you can do this.  All it takes is some time.  Your family will think you slaved for hours when you really just stuck it in the oven and forgot about it for 3 hours.  Give this recipe a whirl and let me know how you like it.  

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