Crowd-pleaser Pot Roast

By Lucy Olschan November 9, 2014

Prep Time : 15 minutes
Cook Time : 6h 15 min
Yield : 6 servings

Ingredients

Beef Roast - about 2-3 lb, eye round or shoulder roast
Yellow Onions - 3 large, quartered
Yukon Gold Potatoes - 1 1/2 lbs, peeled and quartered
Carrots - 6 large, peeled
Olive Oil - 3 table spoons
salt and pepper - to taste
Garlic and Onion Powder - 1 tea spoon
dried oregano and thyme - 1/2 tea spoon each

Instructions

Season the meat with salt, pepper, onion and garlic powder. Heat the olive oil over medium to high heat in a dutch oven (use skillet for a slow cooker recipe) and brown the roast on all sides. Remove from heat. Line the dutch oven or slow cooker with the onions and potatoes, add the roast and carrots. Sprinkle everything with more salt and pepper. Also sprinkle with the thyme and oregano. Add about a cup and a half of water. Cover dutch oven with a lid and place in a 275 degree F oven for 3 hours. For slow cooker, cover with lid and cook on low for 4-6 hours, until meat and vegetables are tender.

Remove meat from pan; cut across the grain into thin slices. Serve meat and vegetables topped with pan drippings.

If you only have baking potatoes available, add them to cooking liquid for the last hour of the cooking time.

Here we go again with another fancy, but very simple “I am on a newborn schedule” recipe. I am actually not sure if I keep working on these recipes for the simplicity of them or because I am madly in love with grandma’s serving platter and cook stuff that allows me showcasing it!

Which ever way the vote swings, the outcome is another delicious, budget-friendly recipe that can be cooked with a baby in your arms (or what ever hobby keeps your hands full) as it needs only about 10 minutes of active hands-on time. Make this pot roast in a slow cooker or a dutch oven, either way it will be fork tender and melt in your mouth!

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