You will need:
- 2-4 tbsp olive oil or coconut oil
- 3-5 lb chuck roast
- Garlic powder, Salt, and Pepper to season roast
- 2 large or 4-5 small onions
- 6 cloves of garlic
- 4 medium potatoes
- 1 tbsp thyme
- 1 stem fresh oregano or 1 tbsp dried
- 1 small bag baby carrots
- 4 cups beef broth
- 2 cups water
What to do:
1. Preheat oven to 300*
2. Chop onions and potatoes into quarters or smaller if desired.
3. Generously salt and pepper pot roast adding garlic powder.
4. Heat over medium heat 2 tbsp of olive oil or coconut oil in a large dutch oven or large pot that can go in the oven.
5. Place cut onions in the pot and cook 8-10 minutes stirring occasionally until onions are evenly browned on most sides.
6. Remove onions from the pot and put aside.
7. You may want to add more oil at this point. Put potatoes and carrots in the pot and brown like the onions. This usually takes about 10-12 minutes. Make sure you stir every couple of minutes so the potatoes don’t stick. The carrots and potatoes wont brown as much as the onions.
8. Add garlic till it starts to soften with the potatoes and carrots.
9. Remove all the vegetables and put them with the onions on a plate.
10. Add a couple more tablespoons of oil to a hot-pot over medium high heat and then sear the pot roast on each side. About 2 minutes a side.
11.When all the sides are seared remove the roast from the pot and de-glaze it with 1 cup of the beef broth, scraping all the brown bits from the bottom with a wooden spoon or wisk.
12. Place the roast back in the pot and add the vegetables on top.
13. Sprinkle in the thyme and oregeno, and add the remaining 3 cups of beef brother and 2 cups water.
14. Cover and place in the oven. Cook about 1 to 1 1/2 hours per pound. For my 3.29 lb roast I cooked it for 4 1/2 hours or until the roast falls apart when you try to get it out of the pot. * cooking times can vary depending on your oven*
15. Check the roast about every 1 1/2 hours to make sure you do not need to add any more water or broth as you want everything to stay covered.
16. Remove from the oven when your kitchen smells like your grandmother’s did on pot roast night 😉 Serve and enjoy!
- You can also cook the potatoes separately and use them to make mashed potatoes (with cream cheese and chives very good) or roast the quarters with a little bit of EVOO and italian seasoning.
- Other vegetables you can use with the roast in place of potatoes is parsnips and instead of onions you can use leeks. It will change the flavor, but can still be good.
- You can also use cooking wine or red wine to de-glaze the pot instead of beef brother and just use the broth for cooking it in the oven. You will need less wine than broth if you choose to do this, only about 1/2 cup.
- I used a boneless chuck roast (cut specifically for pot roast), but you can use other cuts of meat including: boneless shoulder roast (cut also for pot roast, but is a little more tough), brisket (would be a good choice as it is very tender and soft),and sirloin tip roast or top round roast (but this tends to be a tougher pot roast and will not fall apart as much).
- Make sure you do not skip the browning and searing parts of the recipe as they are important to the flavor and moisture of the ingredients.
- You can do two roasts and more vegetables at a time if you have a pot big enough, just make sure to cook it till the roast(s) falls apart.
- Cook the roast about to 1 1/2 hours per pound so for a 4-5 lb roast cook it 4-5 hours.
Prep Time: 5-10 minutes depending on how fast you chop and season
Cook Time: Depending on your roast and oven 4-5 hours.
Serving Size: About 4-6 oz of meat and a good scoop or so of vegetables.
So today is supposed to be a day of rest and in some households it is. In my household we try to honor this, however today it was not so easy to do. I had so many other things to do yesterday that the house list from Saturday got moved to today. Todays list included cleaning (including closets, drawers, floors, rugs, dusting, polishing, dishes, and laundry), grocery shopping, taking care of the pups and chickens (who are running around the yard), and a little light cooking. I am too tired to make my original plan of Pot Roast and not just any pot roast, the Best Pot Roast in the World (recipe to come hopefully tomorrow). I decided to take a break and write a post and see if anyone was out there… I hope you had a good Sunday that was less busy than mine. Blessings for the coming week.
Here is what’s for dinner tonight…
What you will need:
1 lemon (zest the outside and cut in 1/2)
8 oz Peppers (mixed yellow, orange, red) frozen or fresh
8 oz Broccoli frozen or fresh
8 oz Green Beans frozen or fresh
6 oz Corn frozen or fresh
4 Boneless Skinless Chicken Breasts (about 1 lb)
1/4 tsp salt
1/4 and 1/8 tsp ground black pepper
4 tsp paprika (sweet or smoked)
1 1/2 cups mariana sauce (homemade or store-bought)
Spray cooking oil or Extra Virgin Coconut Oil (4 tsp)
What to do:
1. Place non stick skillet over medium heat add 2 tsp of the coconut oil or spray skillet with cooking spray.
2. Place vegetables and lemon peel in melted oil and cook 8-10 minutes until tender, stirring every couple of minutes to cook vegetable evenly. Then add 1/4 tsp black pepper. When done transfer to a plate and keep warm.
3. Season chicken on both sides with the remaining black pepper, salt, and paprika.
4. If needed add remaining 2 tsp of coconut oil or spray skillet with more cooking spray. Add chicken to skillet and brown on both sides, about 6-8 minutes a side depending on your skillet. While the first side is browning squeeze half the lemon over the chicken, being careful not to get seeds in the skillet.
5. When both sides are browned add back in the vegetables. Squeeze on the other half of the lemon and add in the mariner sauce. Stir then reduce heat to low/medium, cover, and cook for 8-10 minutes, stirring if needed.
Finished and plated
Serve over egg noodles, or for a healthier option serve over whole wheat noodles or brown rice. You can just serve as is too. Also my father and husband like to shake a little Texas Pete on top of it before eating.
Amount of seasoning can be adjusted to your taste. You can also add more or less vegetables and adjust the recipe to serve more or less people. You can also add different vegetables according to what you have in you freezer or on hand. Other good ideas are zucchini, squash, cherry tomatoes, okra, etc. You can also substitute turkey breast for the chicken if that is what you have.
Prep time: If vegetables are frozen: 4 minutes. If vegetables are fresh: 6-8 minutes depending on how fast you chop.
Cook Time: 28 – 36 minutes
Serves: 4 people
Serving size: 1 chicken breast and 3/4 cups vegetables
So I have been sitting here all morning trying to figure out how to work all aspects of this blog… I have to admit I am having some trouble… but as the old saying goes practice makes perfect so I will keep at it. Wish me luck.
Today is also a day that I take Baxter my therapy dog to his Therapy Dog event at a library. There kids get a opportunity to read to him without judgement. They love this and he loves kids so it works out well. I will try to post a picture of him later. Have a good Saturday.
Adendium: Here is the picture promised.
I am sitting in my basement tonight writing this first post. I just finished locking the chickens in their coop for the night and my little dog Chase is always happy to help. The fire is blazing on this cold Virginia night as the wind whips around our house. It seems the last year the wind has been really bad in our neck of the woods.
Before I go any further maybe I should tell you a little more about me and why I decided to become a blogger. It all started one cold rainy night…. not… so seriously… I decided to write this blog as a memory bank not only for myself, but for any kids God decides to bless us with. We have been trying to start a family for a while now, but no luck yet. I have faith God will allow us a blessing when it is his time, so I just go on with daily life until it happens.
My husband and I got married in 2008 and have been together since 2006. We moved to a little piece of property in upper Virginia and have tried to set up a nice life for ourselves. Yet, we still have always had a secret ambition to move out west and start our own ranch or farm with some animals, land, and a nice place to raise our kids like we were raised. We have a couple of Dogs our oldest is a 3-year-old black lab/blue tick named Baxter and a 1-year-old terrier mix named Chase. They have their own personalities, good and bad habits, but I wouldn’t trade them for anything (except maybe my husband if I had to). Baxter is a therapy dog. I can take him to schools, nursing homes, libraries, and any place that need him to cheer someone up or encourage reading in kids.
My father lives with my husband and I, as he was paralyzed in 2005 and can not live on his own anymore. Sometimes its tough, but other times a blessing.
That is the basics…
More to come…