Liz's Kitchen: Super Easy Pot Roast
With just five ingredients, you'll be enjoying a classic homecooked meal without all the fuss in the kitchen!
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Servings: 6
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!
Notes
I prefer my pot roast in the oven because I think the meat ends up more tender. However, if you want to make the slow cooker you totally can! Just follow the recipe and then place in your slow cooker on low for 8 hrs.