We had pot roast tonight and it was soooo yummy! This is the first time I made it (with this recipe) and I think I'll be making it again and again.
2t Dried Thyme
1t Garlic Powder
1t Onion Powder
Beef Roast, about 3-4 Lbs.
2C Beef Broth
15oz Can Diced Tomatoes with juice (or 2 fresh)
One Onion, chopped
10 Mushrooms, diced (I didn't have any)
5 Cloves Garlic, minced
2 Stalks Celery, chopped
1 Bay Leaf
Carrots, cut into 2" pieces
Okay, this recipe kinda goes in three stages.
We'll start with part one, naturally.
Mix thyme, salt, pepper, garlic powder and onion powder together in a small bowl.
Sprinkle over your roast on all sides. Drizzle some oil in a large pan.
When oil is hot, slap your roast in the pan to sear it on all sides.Transfer to a roasting pan with a lid.
Okay, on to part two.Chop all veggies (except for carrots and potatoes) and dump in the pan around the roast.
Add your beef broth and can of diced tomatoes. Then tuck your bay leaf in there.
Pop the lid on and throw in a preheated 275 oven for 5 or 6 hours.
Yes, I know it's summer. Nope, it didn't heat up the house.
I'm just not a big fan of crock pot roast. Please don't hate me for that.
1 Hour before you plan on eating, cut your potatoes in half and
peel/trim your carrots. Add to pan. Put back in oven for
one hour. Potatoes and carrots will be perfectly done and not mushy!
Remove beef and veggies to a platter. You can make a gravy with the sauce by heating the roaster on your stove top, adding in some cornstarch and water and bringing to a boil. Dinner is served!
For complete step by step recipe with pix, visit www.soNOTbetty.com