Easy Old Fashion Pot Roast - Down Home Taste***

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This easy-to-prepare Old-Fashioned Pot Roast is a classic comfort dish that features a tender, juicy roast slow-cooked with hearty vegetables in a savory broth. This timeless recipe is simple yet flavorful, making it a favorite for family gatherings and cozy Sunday dinners. The tender meat, combined with the rich flavors of the vegetables and aromatic herbs, creates a satisfying and comforting meal that will surely please everyone, at the table. Please comment and let me know how you like it. Have a blessed and yummy day!
Ingredients: Preheat oven to 350
4 lbs. chuck pot roast
6 cloves minced garlic
6 red baby potatoes cut in half
carrots (1 small bag baby carrots) or 3 large carrots chopped
3 celery stalks chopped
bell peppers 1 red 1 yellow, chopped
thyme, ground, or (1 fresh sprig, optional)
Mr. Merito Steak and Meat Seasoning
Rosemary
corn starch
salt
pepper
beef broth
Marsala Cooking Wine
Better Than Bouillon
stake Sauce
bacon drippings (optional)
butter
Instructions:
1. Oil the roast on both sides with olive or vegetable oil to
lock in the seasonings.
2. Rub all the dry seasonings on the roast.
3. Preheat 1/3 cup of oil in a large pot.
4. Sear both sides of the roast in the hot oil until both sides
are brown.
5. Remove roast from pot and set aside.
6. Sauté, onions, shallot, bell peppers, and garlic in the same
pot, for 5 minutes.
(hold the carrots, potatoes, and celery for later)
Next Deglazing the Pot:
Pour into the pot with the sautéed vegetables:
1. ½ cup Marsala Cooking Wine.
2. 2 1/2 cups of beef broth.
3. 2 tbsp. Better than Bouillon
4. ¼ cup stake sauce, Stir well.
5. 3 tbsp. of butter
6. Add roast back to the pot -stir the mixture and base the roast to
help combine the flavors.
Place roast in 350 preheated oven and roast for 2 hours.
Remove roast after 2 hours of cooking and add potatoes, carrots, celery, and 1 to 2 bay leaves, or 1 sprig of fresh thyme.
Roast for another 60 minutes. Eyeball it to see if it needs more cooking time.
Taste the meat and liquid to see if it is to your preference, if not add more seasoning and ½ cup more of bouillon, beef broth, or butter. Also, mushrooms make a good addition.
Make Slurry with cornstarch
1. When the pot roast is done remove the roast and all vegetables from
the pot.
2. Mix 2 tbsp. of water with 2 1/2 tbsp. of corn starch mix well.
3. Pour into pot and mix well.
4. Bring to a boil then turn down low and let simmer for 5 to 10
minutes.

[@Sh-gi1tn]

I'd like some, it looks scrumptious!

[@carolynbrisco8922]

It looks sooo good...thank you for sharing!

[@queenofcuisine777]

You are so welcome!

[@Sh-gi1tn]

You're really a Queen of Cuisine{and so smart}, I'm so happy for you Jeannie! Also, you're presentation is very good, with all of the details, and beautiful colors, design and 🎶 music 🎶

[@emilioramirez9819]

Amazing and so talented. Hmmm can I get a plate

[@djzero8960]

If only I could cook like this lol