Recipe

Dads Amazing Pot Roast Recipe

	Addy / All my dishes 5 months, 1 week ago This pot roast is my all-time favorite recipe. I came up with it after my father bought a roast and wanted to make it, but died before he could. I made this in his honor and memory and, I have to say, it worked! I took the knowledge of cooking he... More Prep:45m Cook:300m Servings:6	Addy
	pot roast carrots potatoes saucygravy

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Ingredients

3-4 lb. chuck roast (boneless); 4-6 lb. (boned) *I like the extra flavor a boned roast gives, but I can never find boned roasts anymore...the only time was the first time I made it*

6-10 medium potatoes, depending on your taste and how many people you want to serve

3/4-1 whole bag of carrots, again depending on how many or how little you want

1 medium onion

5-6 cloves fresh garlic

6 beef bouillon cubes

olive oil

meat tenderizer

spices: coarse ground black pepper, seasoned salt, oregano, basil, parsley, thyme, celery powder, rubbed sage, paprika

*garlic powder, onion powder: I have made it with and without these and it is just as good...gives a little extra pow*

water

Directions

Preheat oven to 350 degrees.

Peel and quarter potatoes.

Cut carrots lengthwise and into 2"-3" sections.

Dice onion.

Crush or mince cloves of garlic.

Place roast in large roasting pan, sprinkle with meat tenderizer and beat with a tenderizing hammer for approx. 5 minutes. Repeat on the other side. *NOTE: This can get kinda messy, so I discovered that covering the roast with plastic wrap before beating it helps to keep your work area cleaner, and beating the meat on a cookie sheet instead of in the roasting pan can help too!*

Sprinkle roast with seasoning salt and pepper and drizzle olive oil over this and rub into meat. Next, sprinkle basil, oregano, parsley, thyme, celery powder, rubbed sage, and onion and garlic powders over the meat. Drizzle a little more olive oil over this and pat it into the meat. Next, beat the spices into the meat again for about 2 minutes. Repeat this on the other side of roast.

Place roast in roasting pan and surround the roast with the potatoes, carrots, and onions. Sprinkle the crushed garlic on top and around the meat.

Heat the bouillon cubes in a bowl with 1 to 1 1/2 cups water in the microwave for about 1 minute. Stir to dissolve the cubes...if they aren't dissolving, heat more. Pour this mixture over the veggies. Add more water to almost cover the veggies entirely, but trying not to pour directly on the meat, as the spices will "wash off".

Sprinkle paprika over the veggies and meat.

Place in oven uncovered for 45 min. to 1 hour or until veggies are slightly browned.

Remove add a little more water, as some will have evaporated, cover with foil or roasting pan lid and bake an additional 4-5 hours at 175 degrees. *REMEMBER to turn the temp. down to 175 degrees.

Eat and enjoy! You will be able to cut the meat with a fork, it will be so tender. The veggies will have a blissful aroma and all the flavors of the meat and spices. There will be plenty of "juice" to pour over the meat and veggies or you could take some out and make a thicker gravy with it. Please let me know what you think. It's kinda time-consuming, but so worth it!!!

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Comments

donman 5 months, 1 week ago said:
Sounds wonderful. I can't wait to try it. :)

rml 5 months, 1 week ago said:
Sounds Great...Sorry to hear of your Father's passing. Thanks for the post

smooch 5 months, 1 week ago said:
What a beautiful remembrance!Great recipe! You have my 5!

rae760 5 months, 1 week ago said:
I turned on my comp today looking for a recipe just like this, and here it was sitting on the front page, I didn't even have to search. Sounds awesome! I'll make it tomorrow, so glad you posted, great way to remember your dad, I have one similar for my papa! :)

lor 4 months, 1 week ago said:
Your recipe sounds great Addy and I am so sorry to hear about your Dad. I've rated your recipe a "5" fork winner!!!

trigger 4 months ago said:
What a wonderful tribute to your Dad, My Dad use to make this recipe on Sunday's for the family.
Great post

Michael

pleasantvalleycabins 2 months, 4 weeks ago said:
Well I'll have to try this sometime soon. When I first started reading it I thought, oh not a chuck roast. But then after seeing all the pounding well, it's got to be tender. Sounds really good. I'm busy and won't get to it for while, just the two of us and we had a beef roast not too long ago, but I'll let you know when I do try it. Thanks for sharing.

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