Basic Beef Pot Roast

Most of my favorite recipes are very basic with only a few simple ingredients, this homemade beef pot roast being one of them.  Splitting my time between work, household chores, and me time doesn’t give a girl very much dinner prep time on weeknights.  But I still crave comforting, good food.

Luckily I work from home so if the recipe is simple enough, I can still manage to cook a pretty good meal.  This beef pot roast is work week achievable because it has only a few prep steps.

Most of the work involves the oven doing it’s job.  I just need to run to the kitchen a few times throughout the afternoon as it cooks.

My must have ingredient for this recipe is a McCormicks’ Slow Cooker Savory Pot Roast Seasoning packet.  I know it says “slow cooker” but it works very well in the oven also.

It gives the pot roast so much flavor and you end up with a nice thick gravy consistency.  I don’t recommend adding any other salt, pepper, onion or garlic to this.  If you do, it will be overpowering.

Trust me, the packet does the job very, very well.  I usually chop up celery chunks in this recipe too but I didn’t have any on hand this time around.

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Basic Beef Pot Roast

Ingredients:

• 2 & 1/2 – 3 Pound Chuck Roast
• 1 Tablespoon Olive Oil
• 1 Packet Of McCormicks’ Slow Cooker Savory Pot Roast Seasoning
• 1 Pound Bag of Mini Baby Carrots
• 4 Medium Potatoes Peeled and Cubed
• 2 Cups Water (Total)

Directions:

1. Preheat oven to 350 degrees
2. Heat olive oil in a large frying pan over medium heat. Add the chuck roast and carefully brown all sides.
3. While meat is browning, empty seasoning packet into roasting pan. Dissolve contents of packet by adding 1 cup of water and stir until mixed thoroughly.
4. Once roast is browned on each side, transfer the meat to the roasting pan. Cover with foil and bake for 1 hour.
5. After first hour is up, remove from oven. The seasoning mixture should have thickened quite a bit. Add another 1/2 cup water and stir thoroughly. Replace foil and cook for another 1/2 hour.
6. Remove from oven. Add carrots, potatoes and another 1/2 cup of water.
7. Re-cover with foil and return to oven for 1 more hour or until potatoes and carrots are cooked to your desired consistency.

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