With just 5 simple ingredients, this recipe packs a flavor punch that won’t keep you in the kitchen all day!
This was one of my favorites that my mom would make growing up. I remember asking for the recipe and I couldn’t believe how simple it was to make. It is no doubt a classic, and I’m sure everyone has THEIR way of making it, but I hope you’ll give mine a try.
Quick note: There are several different ways I have made this – I’ve used a dutch oven, a roaster, and the crockpot. For me, it just depends on what my day looks like and what my chuck roast looks like. I buy half a cow from Yankee Beef in North Java every year and the chuck roast is just too big for my dutch oven (not complaining), so I use the roasting pan that was my grandma’s! I tend to only use the crockpot if I’ll be away for the day and this is just a personal preference!
Liz’s Kitchen: Super Easy Pot Roast
Ingredients
- 4-6 lb Chuck Roast
- 1 lb Carrots
- 2-3 Onions
- 1.5 lb Baby Potatoes your choice, I like baby gold
- 42.5 ounces Whole Peeled Tomatoes Big can and a little can
- 1 cup Water
- 1 tbsp Olive Oil
- Salt, Pepper
Instructions
- Pre-heat oven to 350 and cut your onions. I like cutting them into eights, but whatever size you like will work.
- Pat dry your chuck roast and season both sides liberally with salt and pepper.
- Heat your oil in your dutch oven, pan, or skillet. (The size of the roast usually determines which vessel I will use) Sear both sides of the chuck roast until browned.
- If you’re using a dutch oven you can start to add all of your veggies. If not, transfer your roast to your roasting pan and start adding your veggies. I like to pierce the whole tomatoes so the juices are sure to seep out and help braise the roast.
- Salt and pepper and a little more and place in the oven for 3 1/2 hours.
- Remove, serve, and enjoy!
