EASY POT ROAST

Hello foodie friends. I am back. I took some time off to care for the boss who underwent some back surgery last month. (She did great and is healing well.) So while she recovered, I cooked up a storm but had no time to post recipes.

So it is time for some “CATCH UP”

One of the things I made was POT ROAST. I also made a killer BEEF STEW, but we'll talk about that later. POT ROAST is one of our favorite things and is about the easiest recipe ever. In fact, I made this one without a recipe, using what we had on hand.

So let's get into it.

Using the pictures I took, I came up with a list of ingredients.

Of course you need a POT ROAST. I got a Shoulder Roast. (2.5 lbs.)

Adolf's Tenderizer

Cast Iron DUTCH OVEN with some EVOO on the bottom

1 White ONION (chopped in 1/4's)

1 Can of Mushrooms

3 good size CARROTS (Cut into 1/3's)

3 CELERY Stalks (Cut into 3-4 inch size)

1 pint of CHICKEN BROTH (HOME MADE OF COURSE !!!!!)

4 GOOD SIZE Russet POTATOES (Peeled and cut up)

Penzeys English Prime Rib RUB

Penzeys BEEF BASE

 

Salt & Pepper

PRE HEAT your OVEN to 350.

Tenderize your roast and let sit for 2 hours (in the FRIDGE)

 

Put the POT on your burner and set heat to High. Heat up your EVOO and turn heat to medium high. BROWN the roast on ALL SIDES.

Sprinkle the ROAST with some Prime Rib Rub

Add the BROTH, ONIONS , CARROTS & MUSHROOMS.

Add ½ TBL Beef BASE to the broth.

Place the Taters on top.

Salt and Pepper

COVER AND BAKE for (APPROX) 1 ½ hours. Check with your meat thermometer. You want 150 degrees.

Poor yourself an ADULT BEVERAGE and go find the president.

Isn't he the cutest damn thing you ever saw ?

When the ROAST is done, remove the roast and set aside under some foil.

Remove the taters, and carrots.

In a separate bowl, remove and many of the onions and celery pieces as possible.

 

STRAIN the broth to remove the rest of the veggies. Pitch the veggies. AND use the strained both for GRAVY !!!!

In a PAN, add some broth and heat up.

Add 2 TBL of WONDRA FLOUR and whisk to make a ROUX. 

Then add BOTH and stir until you get the consistency you need.

 

Slice the Roast and place on a platter. 

 You are R E A D Y

This ROAST went well with a SALAD. And of course, another Adult Beverage.

There you have it. A quick and EASY meal without GOING OUT to EAT.

Remember, STAY SAFE, STAY HEALTHY, ANS STAY THE *&%#$ AT HOME !!

See you next time !!!!! 

Live Long And Prosper !!!