I have been posting a lot of desserts so I thought it would be good to post something rather healthy. Easy is just a bonus. Oh and you can cook it three different ways and get the same great taste! Speaking of the taste, this roast is awesomer (new word!) than others because it has more spices than just salt and pepper. We’re talkin ginger, paprika, and thyme too! It’s the roast I grew up with!
Pot roast is easy to make however it does take a long time to cook in order to dissolve the tough connective tissues and make the meat oh so tender and falling apart with just the slightest touch. But taking a long time can be a good thing! Sometimes you only have time in the morning to get things done so if you take 10 minutes to toss all this together then come dinner time you only have to spend 5 minutes dishing the roast and veggies out onto a platter.
Well, take it easy and enjoy some pot roast… but before you do, don’t forget to enter the Etsy gift card and prize giveaway!
Beef Pot Roast
- 1/4 cup flour
- 1 teaspoon paprika
- 1 teaspoon ginger
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 1 2.5-4 pound chuck roast
- 3 tablespoons oil
- 6-8 Gold Yukon potatoes, halved or quartered*
- 1 pound baby carrots
- 1 small onion, cut in large chunks
- 2 stalks celery, cut in 2-inch pieces
- 3 cups beef broth**
- Salt and pepper to tastes
- Fresh rosemary and thyme, for garnish
- Mix flour and spices together and rub over the meat. (I like to put the flour/spices in a pie dish and then press the meat into it on all sides.) Reserve the extra spice mixture to whisk into the broth before adding it. This gives everything more flavor and helps thicken the broth a little.
- Heat oil in a large pot over medium high heat and brown on all sides.
- Add the potatoes, carrots, onions, and celery to the pot and pour in the broth (mixed with leftover seasoning). Place the lid on, turn heat to low, and simmer for 4-5 hours. Add salt and pepper to taste and garnish with fresh rosemary and thyme.
- Add the potatoes, carrots, onions, and celery to the pot and pour in the broth (mixed with leftover seasoning). Place the lid on and put in the oven at 275 for 4-5 hours. Add salt and pepper to taste and garnish with fresh rosemary and thyme.
- Place the roast in the bottom of the crock-pot. Top with the potatoes, carrots, onions, and celery. Pour in the broth (mixed with leftover seasoning), cover, and cook on high for 4-5 hours or low 7-9 hours. Add salt and pepper to taste and garnish with fresh rosemary and thyme.
**bouillon cubes and water can be used instead
Recipe Source: Mom