Pot Roast has always been one of my favorite dinners. I mean, how can you go wrong with a big hunk of beef mixed with vegetables cooking in their own juices for hours? Fortunately, this is also a really simple and easy dish to prepare. It only takes about 10 minutes of prep work and then your Crock-Pot, Rice Cookeror Instant Potdoes the rest of the work for you!
You may remember from some of my earlier posts that I like to look for bargains at the grocery store, especially on meat. My local grocery store has rotating buy one get one free deals on meat that rotate between chicken, pork, and beef. I like to take advantage of this and using the method I describe here I will freeze one and use the other. A couple weeks ago, they had all beef roasts on the bogo sale so I picked up two nice big beef roasts and froze one. So this meal ended up costing me very little money and took very little of my time and it was incredibly delicious!
There is so little prep work for pot roast because you don’t need to cut your vegetables down as much as usual. All you really need to do is rough chop everything, as you can see in the image above. When they cook for six hours those big chunks of veggies will be soft and infused with tons of flavor and if you cut them too small they will just turn to mush anyway. I used all organic vegetables thanks to my local produce delivery service Full Circle. Those guys are amazing and if you live in the PNW I highly recommend you check it out here.
So for the vegetables I used potatoes, carrots, onion, celery, and garlic all just rough chopped. The only other prep work involved is getting your seasoning or spice mix together. This can also be really simple because the meat and vegetables are full of flavor and don’t need much seasoning, especially when they slow-cook all day!
I stopped using store bought spice mixes a long time ago because it is cheaper and healthier to just buy individual spices and make your own mix for whatever dish you happen to be making. I realize that most people just don’t know what spices go with what and they don’t necessarily feel comfortable making up spice mixes but it’s actually very easy. For this dish I used a simple blend of Parsley, Thyme, Celery Seed, Sea Salt, and Freshly Cracked Black Pepper. If in doubt, keep it simple and stick with spices you know and like and, honestly, a lot of the time you don’t need anything more than salt and pepper if you use high quality ingredients.
As always, feel free to Chef Around and make your own variations! This is just the old standard recipe for Pot Roast and doesn’t have to be the only mixture of vegetables and spices you use for yours. I always recommend using what is fresh and local and have fun experimenting with different combinations of veggies and spices until you find the one you like best!