I remember my mom making pot roast on Sunday. The smell permeated the house with that rich, savory aroma that made you so hungry you could hardly wait for dinner. And the best part is how easy it is to make!
Here’s How to Do it:
Start by heating the olive oil in a heavy, oven proof pot.
Preheat the oven to 450°
Rub the salt, pepper and garlic powder on all sides of the beef.
Gently place the pot roast in the hot oil and brown each side until it becomes caramelized.
Pour in the water and stir loose the bits on the bottom of the pot with a wooden spoon.
Add the vegetables to the top of the meat, then the golden mushroom soup. Top with the potatoes.
Roast, uncovered, for about 30 minutes.
Reduce the heat to 325° –
Cover and bake another 30 minutes.
Remove the potatoes and set them aside. Bake 30 more minutes.
Remove from the oven, closing the oven door, and add the potatoes back in along with the green beans (salted to taste).
Put the pot back in the oven and bake about 20 minutes more – until the gravy is bubbling and the meat pulls easily with a fork.
Serve hot with pan drippings over everything.
Side Note: When you need to take something out of the oven and put it back after adding or stirring, always keep the oven door closed. When you leave it open for very long, it begins to cool and changes the temperature. You dish will not cook evenly.
© Copyright 2020 The Lazy Gastronome
Reminiscent of childhood Sunday dinners - simple and simply delicious.
- 2-1/2 to 3 pound Boneless chuck roast (bone in is great, just add a pound - and it has to be chuck)
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/8 cup virgin olive oil
- 1/2 cup water
- 2 large carrots, cut into 1 to 1-1/2 inch chunks
- 2 large stalks of celery, cut into 1 to 1-1/2 inch chunks
- 1 large clove garlic, crushed
- 1 medium onion, coarsely chopped
- 4 medium potatoes
- 1 10-1/4 oz can condensed golden mushroom soup
-
Start by heating the olive oil in a heavy, oven proof pot.
-
Preheat the oven to 450°
-
Rub the salt, pepper and garlic powder on all sides of the beef. Gently place the beef in the hot oil and brown each side until it becomes caramelized.
-
Pour in the water and stir loose the bits on the bottom of the pot with a wooden spoon.
-
Add the vegetables to the top of the meat, then the golden mushroom soup. Top with the potatoes.
-
Roast, uncovered, for about 30 minutes.
Reduce the heat to 325° -
-
Cover and bake another 30 minutes. Remove the potatoes and set them aside. Bake 30 more minutes.
-
Remove from the oven, closing the oven door, and add the potatoes back in along with the green beans (salted to taste).
-
Put the pot back in the oven and bake about 20 minutes more - until the gravy is bubbling and the meat pulls easily with a fork.
-
Serve hot with pan drippings over everything.
When you need to take something out of the oven and put it back after adding or stirring, always keep the oven door closed. When you leave it open for very long, it begins to cool and changes the temperature. You dish will not cook evenly.
© Copyright 2020 The Lazy Gastronome
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