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.
Step 5: Roasting!
This part is really personal preference. :D If you like a bit of a bark - or a crust - on your meat go with 350. I like a crust. If not, 325 is better! You can also leave the foil on the whole time.
Place your roast on top of your veggies and cover with foil. Put in a 325-350 F degree oven for a couple hours, covered. Try to leave it alone during this time - the more you open the oven, the lower the temp will get.
After two hours, you'll have a nice bit of liquid in the bottom of the pan, as seen in the third photo. So take the foil off, mix everything up and put it back in the oven for an hour (or until the meat is tender!) This will help the liquid in the pan evaporate, too. Make sure you're being gentle when mixing - you don't want to destroy the potatoes.
I just test the tenderness of the beef by poking with a fork - if it comes apart easily, it's good to go!
Step 6: Serving!
The veggies might be my favorite part in this dish. SO GOOD.