Pot Roast
Fork Tender Pot Roast
Whenever I think of Sunday dinner, I think of tender pot roast with potatoes and carrots. I like to cook my pot roast in the oven. Cooking it in the oven gives the pot roast a crust on the outside while staying moist on the inside. You have the option to cook the pot roast in the slow cooker but it does make the meat “stringy”. Whatever your preference is, this pot roast recipe works for both cooking methods. Starts out with a beef chuck roast in a roasting pan.
If your chuck roast is still damp, dry it with a paper towel. Having it completely dry will make for a good crust on the outside. Add the seasonings, Worcestershire sauce, bell peppers and onions to the pot. The gravy seasoning adds as a thickening agent to the juices from the roast. You will add the potatoes and carrots to the pan later. If you put them in too early, they will turn into mush once the roast is completely cooked. Add water to the pot.
Cover the pot and put in the oven at 375 degrees for 1 1/2 hours. While the roast is cooking, cut the potatoes. I used russet potatoes, washed them and cut them in halves then fours. I also added washed baby carrots.
Add the potatoes and carrots to the pot. Cover the pot and cook for 30 minutes. Uncover the pot and finish cooking for another 45 minutes.
Cooking with the pot uncovered with allow the heat to go directly on the meat and will create a brown crust. If you do not like too much of a crust on your pot roast, only cook it uncovered for 20-30 minutes instead of the full 45 minutes.
Your roast is done! If you want a thicker gravy, add less water to your pot. Serve with some rice and ENJOY!
Pot Roast
Ingredients
- 1 Chuck Roast
- 1 pack of brown gravy seasoning
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried parsley flakes
- 1 tsp paprika
- 1/2 cup Worcestershire sauce
- 1/2 chopped onion
- 1/2 chopped bell pepper
- 1 1/2 cup water
- 4 russet potatoes
- 1 cup baby carrots
- 1/2 tsp vegetable oil
Instructions
- Pre heat oven to 375 degrees.
- Rub the roast with the vegetable oil, add seasonings and Worcestershire sauce directly on the roast. Make sure it is fully coated, top and bottom.
- Add chopped onions, bell peppers and water to the pot.
- Put the roast in the oven and cook for 1 1/2 hours.
- Take the roast out of the oven and add the potatoes and carrots.
- Cook covered for 30 minutes.
- Cook uncovered for another 45 minutes.
- Take out of the oven and it is ready to heat!
- ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
