Ready to tackle the culinary world with the easiest pot roast ever? Get your apron on and your meat ready, because we’re diving into a simple yet satisfying recipe that even your grandma would approve of (she might even ask for the secret!). Here’s how to whip up this delightful dish without breaking a sweat!
Easiest Pot Roast Ever
Picture this: tender meat, flavorful veggies, and all the comfort food vibes you could ever want in one meal. Let’s not waste any more time. It’s showtime!
Ingredients
- 3-4 pounds of chuck roast
- 1 onion, chopped
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and quartered
- 4 cups of beef broth
- 2 teaspoons of garlic powder
- 1 teaspoon of Italian seasoning
- Salt and pepper to taste
- 1 tablespoon of olive oil
Instructions
- First, let’s get that roast ready. Season it with salt, pepper, and garlic powder. Don’t be shy! Get your hands in there and rub it in like you mean it.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear that beautiful piece of meat on all sides until it's golden brown. This isn’t just for looks; we want flavor!
- Once seared, set the roast aside. In the same pot, toss in the chopped onion, carrots, and potatoes. Sauté them just a bit so they start to dance with the flavors left behind in the pot.
- Time to bring it all together! Place the roast on top of the veggies, then pour in the beef broth along with Italian seasoning. Cover that pot like it’s a surprise party!
- Reduce the heat to low, and let it cook low and slow for about 3-4 hours. Go ahead, do a little dance while you wait. Maybe take a nap. I won’t judge.
- After the time is up, carefully remove the pot roast and veggies. Let the roast rest for a few minutes before slicing it up. It’s hard work being this delicious, so let it take a breather!
Serve up your pot roast with the veggies on the side, and watch as everyone dives into this easy and delectable feast. Remember, leftovers are a bonus; they somehow taste even better on day two!
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