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!
Step 1: Ingredients:
- 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!
Step 2: Sear the meat
Leave the oil and drippings in the pan - we're going to use that later!
Step 3: Veggie prep!
Keep them big because they'll be cooking forever.
Step 4: Tomatoes + garlic
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.