Recipe of the Day (#ROTD)
It has happened I made my first Sunday dinner and featured Liz’s Pot Roast last night. This one pot wonder really couldn’t be any easier and packs such a fabulous punch as far as a crowd pleaser you will be asked for this recipe over and over.
:::I used to use a 7 blade bone in roast but butchers don’t cut those anymore so just use a regular chuck roast, however, find one with a lot of marbled fat within the roast.:::
The low temperature of the oven slow cooks the meat by melting the fat within the meat. The juices created by cooking the meat slowly at a low temperature are just incredible.
- Chuck roast (any size)
- 1 pack of Lipton Onion Soup mix
- Soy sauce (you will need almost a full bottle)
- 1 cup beef broth
- 5 gold Yukon potatoes diced
- 4 large Carrots diced
- 1 large onion quartered
Preheat the oven to 325°
Place roast in a roasting pan and cover with onion soup mix, salt and pepper. Pour 3/4 of the bottle of soy sauce over the meat, then add the beef broth. Cover with foil and cook for 4 1/2 hours.
An hour and half before the roast is finished take it out of the oven and add all the veggies spreading around the pan so they are all covered with all the broth juices. Place back into the oven to cook for another 1hour 1/2.
Sometimes I cut extra potatoes and cook them with the roast. Once I take the roasted out of the oven I take the extra potatoes place them in a blender with some of the juices from the roast and blend the potatoes and juices together. I add that blended mixture back into the pan with the roast and it thickens the sauce to then pour over the roast and veggies once cut and served.