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Pot roast

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Pot roast is the ultimate comfort food as far as I'm concerned. This version is the whack-it-in-the-oven and wait kind, which is nice for a lazy day off work. It takes a few hours to cook, but it's delicious and worth it. I'm really pleased with the fact that this pot roast tastes surprisingly like my grandmother's. :D

The pot roasts in this instructable were made when I visited my family back home in Kentucky - I did two small roasts, each with different veggies to suit all the picky eaters!
 
 
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Step 1: Ingredients:

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  • a roast - I'm using a 2 pound chuck roast
  • 1 cup diced tomatoes + juice
  • 1 cup water or stock
  • root vegetables: carrots, potatoes, parsnips, etc - enough to fill the pan!
  • an onion
  • garlic (I used five cloves)
  • lots of salt and pepper!
It's pretty simple, really. :D You can also use a whatever herbs and spices you like! This time I used Italian seasoning, and it was excellent. 


Step 2: Sear the meat

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Salt and pepper the meat well, and then cook in a very hot pan in some oil until nice and brown on both sides. Transfer to a plate to rest.

Leave the oil and drippings in the pan - we're going to use that later!

Step 3: Veggie prep!

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Chop your onion and root vegetables into large pieces. You want them to almost fill the pan. :D Maybe 3/4 of the way up the sides?

Keep them big because they'll be cooking forever.

Step 4: Tomatoes + garlic

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Mince the garlic finely and open a can of tomatoes. Use the same pan you cooked the meat in - turn the heat up to medium and saute the garlic until fragrant.

Then pour in the tomatoes and scrape the bottom of the pan with a wooden spoon to get all the yummy bits up. Pull it off the heat. 

Pour the tomato and garlic mixture over the vegetables in the pan and mix well. You'll also want to add a cup of water now! You can add salt, pepper and seasoning to the veggies at this point, too.
mastover9 months ago
This looks awesome....gonna try it this weekend. I'm already drooling.
horphmyre9 months ago
A chuck roast may take time to cook, but it has got to be the tastiest cut of beef. I cooked a couple of steaks on my barbecue one Sunday morning. One was a chuck steak and the other a T-bone. The chuck was for the dog, but after tasting his steak, I was sorry I hadn't bought two chucks instead of the T-bone. Nice job. You've made me hungry.
Hooknbullet9 months ago
I know what's for dinner!
ahyng9 months ago
Saw this just before lunch, mmm yum.
chabias9 months ago
YUM! This looks delicious!! I love the step-by-step photos that you don't normally find with 'regular' recipes. I've tried a number of pot roast recipes that I've found online, but this one looks promising.
Thanks for sharing, jessyratfink!
HelmutHound9 months ago
Why do you sear the meat before cooking?
It also seals in the juices for a moister roast..... I 'deglaze' the pan with a touch of red wine while searing the roast too... adds a nice touch.
jessyratfink (author)  HelmutHound9 months ago
Adds flavor as well as color - makes it look nicer in the end. :D

More out of habit than anything!
Arghus9 months ago
i don't see a Pot Roast.. its just a roast, looks tender tho'
rollincaswell9 months ago
looks wonderful!.. great job!
Use lots of small onions, cut in half, instead of a few large. You won't get enough of the deliciousness!
Common mistake people make is with the salt. If you use beef stock, check how much is in there if it isn't low or reduced sodium
billbillt9 months ago
great
M.C. Langer9 months ago
WOOOOOOOOOOOOOOOOOOOOOW! Looks out of this World! Delicious!
Xthinker9 months ago
Mmmmmmmmmmmm... Looks delicious! I'm going to have to try this sometime!
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