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.
Servings: 8 servings
Calories: 290kcal
Cost: $35
Equipment
- 1 10" cast iron skillet
- 1 oven bag (19 in x 23.5 in)
- 1 large baking pan
- 1 pair of sturdy tongs Or a large fork to turn meat over while searing.
- 1 meat thermometer
Ingredients
- 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
Instructions
- 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.