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Easy Pot Roast Recipe

When it comes to comfort food this easy pot roast recipe is at the top of my list! A savory, hearty, one pot meal that makes suppertime scrumptious.

Easy Pot Roast Recipe

My mom has made this delicious and easy pot roast recipe for as long as I can remember. I have such warm childhood memories of walking in the door after school on a frigid winter day,
welcomed by the intoxicating aroma of pot roast cooking in the oven. I couldn’t wait until suppertime when I would finally get to dig into that delectable meat and tender vegetables. Homework and chores never seemed to get done as fast as they did on those days.

Easy-Pot-Roast-Recipe-2907

Now that I’ve got a family of my own, I’ve carried on the pot roast tradition at my house. I find as much comfort in knowing that dinner is prepared and cooking away as I do in knowing that my girls will walk into a warm and cozy home filled with the glorious smell of supper.

Easy Pot Roast Recipe

Nothing is more comforting than knowing that a warm hearty supper has been made and is waiting just for you to enjoy.

Easy Pot Roast Recipe

Except maybe a warm hug from your mama. And in my opinion, that’s just what a big bowl of delectable pot roast tastes like.

Warm wishes and hugs,

Wenderly

Here’s the delicious recipe ::

Easy Pot Roast Recipe
Recipe Type: dinner
Author: Wendy Hondroulis | Wenderly
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
When it comes to comfort food this easy pot roast recipe is at the top of my list! A savory, hearty, one pot meal that makes suppertime scrumptious.
Ingredients
  • 1 pot roast – 2-2.5 pounds
  • 6 medium carrots cleaned and cut in half
  • 3 potatoes peeled and cut into quarters
  • 1 onion peeled cut into quarters
  • 1 tablespoon canola oil
  • 1-2 tablespoons dried Italian herbs
  • tablespoon of flour to brown the meat with
  • water
  • salt & pepper to taste
Instructions
  1. Preheat oven to 350ยช
  2. Heat canola oil (in an oven safe dutch oven) over medium-high heat
  3. Sprinkle flour, salt and pepper on all sides of roast and shake off excess
  4. Brown all sides of the meat until they have a golden crisp crust
  5. Tuck all vegetables around the edges of the meat, fill dutch oven half way with water and sprinkle Italian herbs over top of meat and veggies
  6. Put lid on dutch oven and cook in oven for 4 hours
  7. Shred meat with a fork, serve with veggies
  8. Enjoy
Notes
Be sure to check meat after a couple hours to see if you need to addd more water. If the water disappears entirely, you’ll have dry meat.

 

By Wenderly

Married my soulmate. Mama of 2. Love to inspire. Can't help but to relish in all things beautiful inside & out. Join me in Savoring the Art of Living.

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