Pot Roast

I am always thrilled when a roast comes out perfect!!! Shockingly, I have yet to really pay much attention to the cut of meat. This is key to the perfect roast?!?! But, I do remember where this roast sat in the meat case. And this roast was a winner, it was perfect & tender.  So I will catch the name next time I go, and I will also post an other version of pot roast 😉  I know this much, you want a good marble of fat throughout the roast.

Since I am only cooking for myself, I cut this roast in half and froze the rest for an other meal. In the eight years of living single, with the occasional roommate actually partaking in a meal here and there. I am just now learning how to cook small meals. haha you may be thinking how is hard to cook small meals. Well, when you come from a family of eight, you learn to cook in mass quantities. It has come in handy many times.

Any how here is why your even here in the first place…. THE RECIPE!!

photo 1[3]

This is what you will need:

1 roast (rump roast, pot roast, chuck roast)

5 Tablespoons of each Salt, pepper, garlic powder (store in a container you may not use it all)

1 onion

3 cloves of garlic

5-6 carrots

1/3 of a bell pepper

4-5 med potatoes

2-3cups beef broth (homemade bone broth is best; will post recipe soon)

Wash and chop veggies. Toss veggies in a dutch oven or deep baking dish, pour broth over veggies. Mix the spices & Dust all sides of the roast. Nest the roast in with the veggies and cover. Set oven @300 & bake for 3-4hours for a small roast. 4-5hours for a larger roast.





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