Pot Roast with Carrots and Potatoes

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Pot Roast with Carrots and Potatoes
  1. BRAISE 1. Prepare roast for braising by dusting on all sides with flour*, salt and pepper mix. Combine oil and butter* in the removable crock pot insert or in stock pot, melt on stove to combine. Bring temp to medium-high heat. Once pot is to temperature add roast and braise on all sides just until browned. Only 1-2 minutes per side. Once browned remove from heat and ready to begin adding additional ingredients. This can work even if roast is frozen, but oil roast prior to using flour mix.
  2. ROAST 1. Pour Bone broth over meat in stock pot. Add 1-2 cups water to cover roast 3/4 high. Add Onions, Garlic and Bay Leaf to pot. Place crock pot insert on Low setting. If on stove, set to low until ingredients are all up to temp or thawed and then to simmer (dependent upon stove). Crock pot is 8 hours; stove is likely closer to 6 if no simmer. This time will be closer to 10 hours if the roast was added frozen.
  3. VEGETABLES 1. Add prepared carrots and washed potatoes three (3) hours before end of timer, add mushrooms (1) one hour before end of timer; replace lid and continue cooking. Roast is done when meat easily falls apart after cutting the strings and vegetables are fork tender.
  4. SERVING 1. Use bowls to serve with slices of meat, carrots and potatoes and generous serving of broth. Garnish with parsley. Serve with yeast rolls or gluten free seed bread.
Recipe Notes

Leftover Ideas:

You can easily use this recipe to make vegetable soup by simply adding 2 cans of chopped or crushed tomatoes and 2 -4 cups of frozen or fresh chopped vegetables of your choice.  We use green beans, peas, broccoli and corn or any leftover veggies from the fridge.

You can also use the roast meat to make barbecue sandwiches by simply shredding the remaining meat, adding 1/2-1 cup of your favorite barbecue sauce, heating and serving on toasted brioche rolls.

That is one roast and 3 meals!


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