Pot Roast, Potatoes and Carrots
This recipe can be used as a complete meal or a side for your holiday dinner. This is a slow cook recipe.
Most of the time, I go through the entire roast and cut off all the fat. I was too lazy to do the same with this roast. I always rinse my pot roast with vinegar. Not only for cleanliness, but the vinegar actually tenderizes the meat; this is optional.
First, lets learn about buying a pot roast. There are a few different cuts of beef under the "pot roast" category. My preference is boneless with the least amount of fat I can find. However, I've been fooled at times. The top of the package looks lean. Get it home, unwrap it, and there's a huge piece of fat on the back.
You can probably find the best cuts at a meat store instead of your local grocery. Buy where it's best for you.
Utensils and Shopping List
- 13 x 9 deep aluminum pan
- large sized cooking bag
- a large bowl of cool water
- a 5lb bag of Russet potatoes
- a package of raw baby carrots
- 1 sweet onion
- Worcester Sauce
- Ken's Basil Vinaigrette
- Vinegar (for cleaning - optional)
- Mrs. Dash Original
- Lemon Pepper
- Nature's Seasonings
- feel free to add or change any of the spices to your liking
Where's The Beef?
- Turn oven on 350
- Get the pan ready by placing cooking bag open in the pan. Make sure you locate the tie which came with the cooking bag.
Pictured you will see I have a bone chuck roast weighing 3-4lbs. I didn't pick this item but I said "Oh, well!" Why? I would have looked for a roast without the bone and possibly with less fat. You can see how the meat is package. It's a trick of the trade. Once I unwrapped the meat, I turned it over to see a large area of fat. "That's what they do.." I said to myself.
- Unwrap the meat
- Cut off fat as much as possible (optional)
- Rinse meat with vinegar
- Place the meat inside of the cooking bag
- Pour 1/3 cup of Worcester Sauce over meat
- Pour 1/2 cup of Ken's Basil Vinaigrette salad dressing
- Add spices
- Loosely close bag with tie. You will have to undo the tie after an hour's worth of cooking. If you put it on too tight, you will have a hard time handling a hot bag and a tight tie.
- While the roast is cooking prepare your potatoes and carrots.
- Rinse potatoes one-by-one. If you prefer to remove the skin, do so. I cook potatoes with skin on.
- Cut potatoes into four. If the potato is long cut into six.
- Place cut pieces into cold salted water as you cut them (salt is optional).
- Once all potatoes have been cut, drain the water from the bowl holding the potatoes.
- Rinse baby carrots
- After the roast has cooked for an hour, take out the pan and place it on top of the stove.
- Open the bag and add potatoes and carrots.
- Close bag tightly
- Let cook for another 1.5 to 2 hours (depending on the size of the roast)
With Potatoes and Carrots
- You can either remove the food from the bag (be careful of the steam) or you can leave everything in the bag. Just cut an opening at the top of the bag to access the food.
Without Potatoes and Carrots
Without the potatoes and carrots, the dish will look smaller from the meat shrinking. However, you can make it seem as if there is plenty for everyone.
- Remove meat from bag and place on large plate.
- Pour liquid from bag into cooking pan or serving bowl.
- Cut a small piece of meat from the roast.
- Use two forks to tear the meat apart little by little.
- Place torn meat into liquid
- Repeat the process. Keep cutting pieces of meat and shred
This process will help you to remove fat and bone. Your dish will look like you have more than enough for serving.
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