Inside The Kitchen: My Pot Roast With Roasted Vegetables Recipe
I want to say right off the bat that this is one of the easiest dishes I make at home… and it’s also one of the most delicious. I don’t really measure much – just use what you have.
Step 1: Heat oil in a pot and saute chopped celery, carrots and onion.
Step 2: Add the pot roast. I buy bottom round typically, but my husband went to the market yesterday and got another cut. It didn’t make much of a difference in the end. I slice a cut right down the middle to ensure that the entire roast cooks through and softens up. Brown both sides of the meat.
Step 3: Add enough tomato sauce to almost cover the roast. I am a Del Monte girl – but again – I used Whole food’s organic tomato sauce yesterday and it tasted just fine. Guess I’m a loyal customer for nothing!! LOL! Put in a packet of Lipton Beefy Onion mix and stir. Let the roast cook on low simmer covered for 3 hours. Stir occasionally.
Step 4: Now onto the vegetables. I buy pre-peeled garlic and throw a handful into a mixture of chopped potatos, celery and carrots. Season with salt, pepper and rosemary. Drizzle olive oil and toss. Cook for one hour in a 400 degree oven uncovered. Toss occasionally.
Step 5: ENJOY! That’s it. Serve with a side of rosemary Focaccia bread and eat for 2 days. You can get another meal out of this one. I’m sorry about not measuring – but this is such a rustic dish that it doesn’t really matter. If you have a lot of celery you need to get rid of, throw it in!