March. It’s a long month, am I right? Show
It’s not quite winter, and it’s not quite spring. It’s the time of the winter when I start to lose my stamina for complicated, multi-step cooking, and want to pull out my tried and true foolproof recipes that are simple, comforting and reliable every time. This pot roast has never let me down. It also happens to be one of Michael’s favorite meals, and he will barely let me get it plated before devouring it with his hands, right out of the pan, standing up at the kitchen island. My 5 year old, William, has taken to this impatient feasting as well, which I usually allow, because it makes me so happy to see him loving a favorite family dinner of mine from when I was also a kid. A great pot roast just grows up with you. We are talking about the best pot roast you’ll ever make. I try not to be too hyperbolic on here, but I have not seen one person make or taste this without raving about it. See for yourself! How To Make Perfect Pot Roast with Lots of Vegetables:Step 1. Season and flour the beef. Step 2. Sear on all sides until deeply browned. This is FLAVOR. Step 3. Add the onions, followed by everything but the potatoes. Step 4. Cover and cook for 3 hours, adding in the potatoes during the last half hour of cooking. Step 4. When cooked, plate the meat and vegetables. The meat will barely need to be cut, it’ll be so tender. Spoon juices on top and serve. What Else Can I Use?
This Perfect Pot Roast is Special Because:It is, hands down, the most flavorful AND easiest pot roast I’ve ever made. Prep time is minimal, all of 10 minutes, and the slow cooking is hands off. It’s a perfect make ahead dinner for a dinner party, or to take to a new mom or sick friend. It gets better after 12 hours in the fridge and lasts for days as the flavors continue to marry. It’s lighter than most pot roast recipes while still maintaining all that glorious flavor, and has twice the vegetables of most recipes. I always find with slow cooked meats I am left wishing there were more vegetables, so I’ve gone and fixed that for myself here. Be Sure To Check Out These Other Dinner Recipes Perfect for March:White Bean + Chicken Sausage Soup with Greens Loaded Portabello Mushroom “Pizzas” Saucy Coconut Spiced Chickpeas Spicy Fussili Pasta with Tomato + Cream Cheesy Eggplant + Lentil Bake If you make this Perfect Pot Roast with Lots of Vegetables, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations! Perfect Pot Roast with Lots of Vegetables (Gluten-free)This is the only pot roast recipe you will ever need: fork tender beef, lots of vegetables, and a beautiful, flavor packed sauce. Prep Time 10 mins Cook Time 4 hrs Total Time 4 hrs 10 mins Course Dinner Cuisine American Servings 8 people Calories 665 kcal
Calories: 665kcalCarbohydrates: 40gProtein: 53gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 176mgSodium: 1124mgPotassium: 1757mgFiber: 7gSugar: 6gVitamin A: 7717IUVitamin C: 39mgCalcium: 102mgIron: 7mg Keyword dinner, ground beef, make ahead, pot roast, slow cooked When should you add vegetables to a pot roast?For extra color, add some frozen green beans or mixed vegetables about 30 to 45 minutes before the pot roast is ready. Serve the pot roast and vegetables with hot baked biscuits or crusty bread for a tasty and satisfying family dinner.
Do you put vegetables on top or bottom of pot roast?Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top.
Do you put the vegetables under a pot roast?In general, if you place vegetables on the bottom, hard vegetables like carrots and potatoes will get softer faster, both due to the heat and ultimately being submerged in any juices from the roast.
Do you cover a pot roast when you cook it in the oven?When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.
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