Pot Roast

There's something delicious, simple, and homey about pot roast. You walk in the door, and it's such a strong and hearty smell. Nothing better on a cold, cold Chicago night. Let's see how I did it!

Here's the butter melting in the pan.

Hello, pot roast.

This is what i season it with.

Be generous!

Coat with some flour.

And into the pan it goes!

It turns a wonderful brown color. Don't flip it around too much. I usually let it sit for about 5 mins per side.

Here's our gravy mix. I know, it's not the healthiest. Or totally home-made. But sometimes you just need something simple and easy.

Make sure to brown on all sides!

Pour some gravy in the bottom of your dish.

Put your meat in. Mine barely fits right now!

Here's the gravy. Now it looks gross. You probably don't want to make this now. But keep going! It gets better. A lot better.

Throw on the cover and put it in the oven. I baked it for 3 hours to start with at 300 degrees.

Right before the timer is up, get out the veggies. You could really use whatever you like, but I chose potatoes, carrots, and onions. Cut them up.

I didn't cut the carrots cause they're baby! Just look at them!

See, I told you it would get better. Look how much it's shrunk also.

Throw in the veggies, and pour some gravy on whatever is exposed.

Put the lid back on and bake for an additional hour.

Mmm, dinner. The meat was just falling apart. The potatoes were cooked perfectly, but strangely the carrots almost felt like they could have gone in for an extra 10 mins on some of them. So make sure your carrots are all close to the same size!

Pot Roast

1/3 C Flour

2-3 LB Rump or Pot Roast

2 TBL & 2 Tsp Butter

1/3 Envelope of Dry Onion Soup Mix

2/3 C Cream of Mushroom Soup (I used the reduced fat one)

2 Tsp Beef Bouillon

2/3 Can of Water (using the mushroom soup mix as a measure)

Salt

Pepper

Onion Powder

Garlic Powder

Potatoes

Carrots

Onions

Pre-heat the oven to 300 degrees.

Season the roast with the salt, pepper, onion and garlic powder. Be liberal! Coat in the flour, shaking off the excess.

Melt the butter in a large pan over medium-high heat. Brown evenly on all sides.

Mix the dry onion soup mix, mushroom soup, water, and beef bouillon. Pour some in the bottom of a casserole dish. Place the roast in the pan. Pour remaining gravy over the top. Put the lid on and put the roast in the oven for 3 hours.

Add the vegetables for the last hour. Pour gravy over exposed veggies. Bake for 1 hours. Remove and let sit for a 10 mins.