So making a roast is not always as easy as one makes it out to be. Sundays have always been my favorite day to make one. Put it in the oven as you leave for church, then when you come home dinner is ready to eat. I like to use real lean roasts which makes for a dry piece of meat sometimes. With luck not on my side all the time, I decided to come up with a fail proof recipe. So here is what I came up with, which turned out fabulously!! This has now become my "go to" recipe for Sunday Pot Roast! Let me know what you think if you give this a try, I would love to see comments with your opinion!
Pot Roast
Kirsti's Creation
3 pound Roast
1 Tbsp olive oil
2 envelopes of Lipton Onion Soup Mix
2 cups water
2 cups beef broth
2 Tbsp dried Thyme (fresh if you have it)
2 Tbsp dried Rosemary (fresh if you have it)
Salt and Pepper
Seasoning Salt
First, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your roast. Heat a cast iron skillet or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split). Place the meat in the pan and sear it for about 4 minutes on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When done, make gravy and serve with Garlic Mashed Potatoes!
Pot Roast
Kirsti's Creation
3 pound Roast
1 Tbsp olive oil
2 envelopes of Lipton Onion Soup Mix
2 cups water
2 cups beef broth
2 Tbsp dried Thyme (fresh if you have it)
2 Tbsp dried Rosemary (fresh if you have it)
Salt and Pepper
Seasoning Salt
First, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your roast. Heat a cast iron skillet or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split). Place the meat in the pan and sear it for about 4 minutes on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Mix the 2 cups of water and onion mix together and pour over the roast. Add in small read potatoes and the carrots, rosemary and thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.When done, make gravy and serve with Garlic Mashed Potatoes!
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