When I think about pot roast I imagine lazy Sundays, a hot kitchen, and someone slaving away in the kitchen creating a hearty meal. But, really, pot roast can be cooked anytime of the week even when you don’t have much time. And it certainly doesn’t require cooking all day in a hot kitchen.
I think most people reach for convenience food like boxed meals and fast foods because they think they don’t have the time to cook real food (unprocessed, cooked-from-scratch). But it only takes a little bit of planning to have a hearty dinner of pot roast. And that, my friend, is way better than over-salted fries and who-knows-what’s-in your-meat hamburgers.
You can make this recipe two ways. You can cook it for about eight hours in a slow cooker. I like that option when I have to go to work. When I come home there’s a warm meal waiting. All I have to do is make some mashed potatoes and maybe a green vegetable which takes less that half an hour. You can also make this dish in the oven. It just takes an hour and a half in the hot oven. I do this option when I’m home. In between doing some housekeeping, studying, or playing with Amira dinner is cooking.
1 to 1 1/2 lb. roast (cut into cubes)
4 carrots, washed and cut
4 celery stalks, washed and cut
1 onion, sliced
3 garlic cloves, minced
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. each dried basil, oregano, and parsley
2 tbs. olive oil
In a dutch oven heat up the oil and add the beef cubes. Brown the cubes on all sides then add the seasonings and vegetables.
At this point if you’re going to use the slow cooker dump everything into it along with half a cup of water. Set the cooker to low and leave it for 8 hours.
If your going to put in the oven add a half cup of water. Seal the dutch oven with foil then place the lid on top of it. Place into the oven at 400 for one and a half hours.
You can make a gravy out of the liquid but I don’t. We just mop up the juices with bread. It tastes good either way!