pot roast

Pot Roast is a sim­ple dish that you can lit­er­ally fix and for­get about for a few hours. When it emerges from the oven per­fectly cooked it will soft like but­ter & a but­ter knife will cut through it. The way you get pot roast to have this juicy ten­der­ness is low & slow.

This Pot Roast will be cooked & roasted in a cast iron skil­let, it will cook for 3 hours. It serves 4 people.

What you need:

1 Whole Pot Roast (2–2.5 lbs)
1 Tea­spoon Salt
1/2 Tea­spoon Pep­per
1/2 Cup Flour
1 1/2 Cup of Red Wine
1 Cup of Chicken Broth
4 Large Rus­set Pota­toes
4–5 Fresh Car­rots
1 Whole Onion
4–5 Cloves of Gar­lic
1 Table­spoon of Ital­ian Seasoning

What you Need to Do

Pre­heat your oven to 325 degrees.

After your Pot Roast is room tem­per­a­ture (if you have to dethaw it, this is impor­tant) you will cover it all over with your 1 tea­spoon salt & 1/2 tea­spoon pepper.

Then dredge it in the flour. Mean­ing cover the entire Roast with a layer of flour.

Now you will want to sear, or brown it, on all sides in the pan on a low to medium heat. The crust on it will help to keep it nice & juicy dur­ing the long roast time.

After this is done, you will need to add into the pan 4 cut rus­set pota­toes, 4–5 cut fresh car­rots, 1 whole onion that you will cut into 4 parts, and 4–5 whole cloves of gar­lic tossed in 1/2 a Table­spoon of Ital­ian Seasoning.

Then cover the Roast with the other 1/2 a Table­spoon of Ital­ian Seasoning.

Add in to the pan 1 cup of chicken broth. And your 1 1/2 cup of red wine. Pour 1/2 cup of the wine over the roast & the rest into the pan so it soaks into the veg­gies. It’s divine this way.

Cover with alu­minum foil tightly.

Place in your oven which has heated to 325 degrees and cook for 3 hours. At this point it should be soft enough to cut through with a but­ter knife.

And I used the whole roast and this one was about 2 lbs (not quite 2.5lbs but just under), you’d want to adjust the cook­ing time if mak­ing a larger roast or a smaller roast.

Now you could also do the sear­ing of the roast in one pan & trans­fer the roast to a roast­ing dish & com­plete the rest of the steps this way, using the lid of the roaster to cover. OR do every­thing in a dutch oven, using the lid of the dutch oven to cover. I have a cast iron skil­let & don’t want to deal with extra dishes, so keep­ing every­thing in one dish is eas­i­est for me. Less mess, less steps & more time for enjoy­ing the day.

And if you make this dish for your meat-loving hus­band he will love you for­ever. I’m just saying.

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