Recipe: How to Make a Pot Roast

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I have ever met a person who does not love pot roast. I take that back.  The Girl Who Thinks She’s a Bird, her BFF The Mathematician is a vegetarian. But besides her… who doesn’t love a nice hunk of meat that has been simmered in a dutch oven all day long?

Since I had planned to work all day in the garden yesterday, pot roast seemed like the perfect choice for dinner. My pot roast recipe is simple.  Peel a few carrots, wash a few red potatoes, chop up an onion, gather up a little steak & Italian seasoning, toss it in a pot and call it good.  Well almost.

A few years ago while watching a cooking show {I don’t remember which one} they demonstrated how searing the meat first helps to lock in the flavor of the meat. And ever since then, that is what I have done.

Onions are a biggie too.  You must include onions.

And everyone knows a true pot roast dinner is not complete without a few carrots and potatoes.

So if you are looking for an easy peasy weeknight dinner, or a meal for Sunday Supper…

This simple pot roast recipe is a keeper!

Sunday Pot Roast Recipe

{1} 3lb Beef or Buffalo Roast {I used organic buffalo}
3 Large Carrots, peeled
7 Red Potatoes
1 Large Onion, chopped
2 Tablespoons Olive Oil
1 Tablespoon Steak Seasoning
1 Tablespoon Italian Seasoning

Directions
Preheat oven to 300°.  Cover roast with seasonings. Pour 2 tablespoons olive oil into a dutch oven, over medium heat sear all sides of the pot roast.  Add chopped onion and saute for 3-5 minutes.  Add carrots, potatoes and 1/2 cup water.  Cover and cook in a 300° oven for 4-5 hours. Remove from oven, let stand for 30 minutes. Slice meat, pour the remaining juices from the dutch oven over the meat and serve with potatoes and carrots.  Dig in!

Mavis’ Kitchen Bling

Le Creuset Enameled Cast-Iron 5-1/2-Quart Round French Oven
Sunday Roasts: A Year’s Worth of Mouthwatering Roasts
Zoe Organic Extra Virgin Olive Oil, 25.5- Ounce tins (Pack of 2)

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