Pot Roast
Pot Roast is a hearty main dish full of savory flavor. Easy to make with a few ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time20 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Main Dish
Cuisine: American
Keyword: #maindish, #potroast
Servings: 8 servings
Calories: 290kcal
Author: Beverly Davis for CornbreadMillionaire.com.
Cost: $35
- 1 beef chuck shoulder pot roast (2-4 pounds) Or use preferred cut of meat.
- 3 teaspoons dried thyme Or 3 fresh sprigs.
- 1/2 teaspoon salt More or less as preferred.
- 1/2 teaspoon coarse ground black pepper
- 3 cups baby carrots peeled and rinsed
- 4 medium russet potatoes rinsed, peeled, cut into small chunks
Preheat oven to 325 degrees.
Warm 10" cast iron skillet on top of stove over low heat. Do not add oil of any kind.
While skillet is heating, rinse pot roast. Pat dry with paper towels.
Place prepared roast in hot skillet. Brown on both sides and the edges (10-12 minutes). Turn with sturdy tongs or a large fork. Remove browned meat and place on a large platter.
Add 1 tablespoon of flour to the oven bag and shake until bag is evenly “dusted” inside.
Season pot roast with 1 teaspoon of dried thyme, 1/2 teaspoon coarse ground black pepper and 1/2 teaspoon of salt. Use more or less of each ingredient to as preferred.
Place bag in a large baking pan. Place prepared pot roast in the prepared bag.
Arrange carrots and potatoes on both sides of pot roast.
Close bag and cut six 1/2-inch slits in the top. If the roast is smaller than 8 pounds, close bag about 1-inch from the pot roast and cut off the excess material.
Pot roast is done when thermometer inserted in thickest part reaches 145 degrees. Vegetables will be very tender.