The other day my mother brought over a roast for me to cook, which was sweet of her to do so. I realized I didn’t have many ingredients on hand so I searched for a pot roast recipe online to try. I found the Perfect Pot Roast by The Pioneer Woman. It had basic ingredients, and the recipe was very similar to what I’ve done before.
- 3 pound roast
- small bag of baby carrots
- 1-2 onions
- olive oil
- red wine or beef broth (or beef bouillon cubes)
- flour or corn starch for the gravy
First I cut up 1 onion in large half moons and sautéed them in organic olive oil. I also added the carrots for about a minute. I used a small bag of organic baby carrots.
My mom gave me a 2.5-3 pound roast. I rubbed it down in salt and pepper. I then seared it in a pan with the olive oil and about a cup of red wine. I also had two beef bouillon cubes that I dissolved in 8 ounces of water and mixed with the red wine.
After searing the roast, I put all the ingredients in a pot and cooked it for about 3-4 hours covered with aluminum foil. The oven was set to 275. I did check the roast a few times and poured juices on top of the cooking roast.
Oh, that is rosemary on top of the roast. I learned that from The Pioneer Woman’s recipe. In retrospect, I should have put several pieces around the roast. It added a unique flavor to the roast.
The picture below is what it looked like before I cooked it. Can you believe I forgot to take a picture of the final product afterward? It pretty much looked like this except cooked.
After it was done cooking, I poured the juices into a small pot on the stove and mixed with flour to make a gravy (or corn starch, but I didn’t have any). Add any more seasonings if necessary to the gravy, which I didn’t need to. And there you have it, a yummy pot roast with gravy.