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Pot roast is one of those easy suppers that comes out great every time.
Use any combination of herbs and spices that you like. You can have an
barbeque flavor by using some chili, ketchup, brown sugar and vinegar. Or go for an Asian flavor with soy and ginger along with some other spices. This time I went fairly basic.
- 4 lb. roast, you can use an inexpensive cut such as blade or chuck
- onion powder
- garlic powder
- parsley
- rosemary, crushed
- oregano
- salt and pepper
- 1 package onion soup mix
- 1 carton beef broth or water
- chili flakes
- sliced onion
- 3 tablespoons cornstarch (for later)
Heat a heavy bottomed pan over medium high heat. Put in a couple tablespoons of olive oil or a mixture of olive oil and butter (even better). Add the roast and brown well on all sides and both ends. Remove to a plate and add in the onions.
Saute until slightly browned and toss in all the spices and seasonings. Stir it around for a minute to release the flavours and then add in the broth or water. (water is fine if you are using a soup mix because the broth is already in there).
Return the meat to pot and cover. Simmer over low heat for a few hours. You could put it in a crock pot too.
When the meat is done remove it from the pan and keep warm. Mix the cornstarch with some cold water. Stir this into the liquids in the pot. Increase the heat slightly to get it to boil. Stir occasionally for a few minutes until the sauce thickens. Pour this over the meat.
I was just searching recipe sites for dinner suggestions for this week - add pot roast to my list!
ReplyDeleteHi Lori - I like this recipe! I do a "pot roast" with dry onion soup mix, but it's different from this one -- with mine, which I got from the mother of my first boyfriend, a million years ago, you put the onion mix on a big piece of foil, put the roast on and roll it in the mix, then wrap the roast tightly and bake it.
ReplyDeleteWhen it's done, you pierce the foil to let out the juices, make gravy, and the meat is all ready to cut and serve.
Yours is a more traditional recipe; I think I'll make this one next Sunday! Howard will love it.
thanks for the encouragement with my decorating. I am having fun again!
:-)
Cass
Cass: What an unusual way to cook it. Must be so tender in the end.
ReplyDeleteNutshell Berry: I always heard jokes about pot roast on t.v. but once I tried it I was hooked. I do make it many different ways.