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Pot Roast

I do believe that my favorite meal is pot roast with vegetables. It is a great comfort food.

I love cooking it in my dutch oven that I received as a Christmas gift. {This works great in the crockpot too!!}

I have several different recipes that I use, but the one that I like best lately is:

Roast ~ look for sales on great cuts of meat and freeze them. Chuck makes a delicious roast! My family loves roast too so I always try to get a 4-5 pound roast. Plus, if you have any leftovers (which we rarely do anymore) it is great for sandwiches or stew. I confess, I never brown the meat before cooking. That is on my to do list and I will come back and update. Most people say that makes it even more amazing.

Pot Roast ~ choose a good cut and rub coconut oil on it before adding veggies

Coconut Oil ~ I rub some coconut oil all over the meat. It gives it a nice flavor depending on the brand you use. I love Barlean’s Coconut Oil. I just go ahead and scoop out several spoonfuls so I can rub the coconut oil all over the roast without having my “meaty” hands touch the container again. You know what happens to coconut oil when it gets cold. So, yeah, it gets hardened as you rub it all over.

Himalayan Pink Salt ~ I sprinkle the whole roast generously with salt. Why Himalayan? It is shownto be the purest form of salt and full of naturally occurring iodine and minerals and elements, rather than adding in chemicals to table salt that has been stripped of minerals then cleaned, bleached and had things added back. Yuck.

Pepper ~ Sprinkle pepper all over the roast ~ top, bottom, sides.  Pepper not only adds great flavor, but it helps digestive and intestinal health.

Garlic Powder ~ Sprinkle garlic on the roast

Rosemary and Thyme ~ Sometimes I add some herbs to improve the flavor. If you have fresh

Beef Broth ~ look for broth with no MSG. This helps keep it moist while giving it a nice flavor. You made need to add more while it is cooking.

Potatoes ~ this is up for debate with a lot of people. Some say the potatoes get too mushy and some prefer mashed potatoes as the perfect compliment. I love just adding all the veggies as the roast cooks. Wash, slice, and cut and toss them in!

Carrots ~ oh, I love carrots with roast! Wash and cut them whatever size that you like!

Celery ~ sometimes I add celery and sometimes I don’t. It adds a nice flavor to the roast.

Onion ~ an onion or two is a must. Great health benefits and adds to the flavor. You can cut them however you like ~ smaller pieces or longer slices. Some people like to saute them before adding them to kick start the flavor. I love to use the Vidalia Sweet Onions in my cooking.

Pot Roast Preparation

 

Bake at 350 degrees for 3-4 hours or until meat tender.

*Keep basting the roast and vegetables in the broth. You may need to add more broth to the roast if it cooks down.

 

Do you like pot roast? What is your favorite recipe? What is your favorite comfort food?

 

Looking for more recipes?

Hope these give you a little variety!!  If you are looking for some help with menu planning, check out Build a Menu ~ this is a great time saver and money saver.

 

Linking Up with: Richly Rooted

 

Mary Clendenin

Mary Clendenin lives on the family farm with her husband and 2 sons, whom she home schools. She enjoys farm life with her guys, gardening and making memories with her family. She loves to help others learn how to live a healthier lifestyle, learn about natural remedies and how to do business at home. Mary believes that home and family is your first ministry and a legacy that will live on long after you are gone.