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Easy Homemade Pot Roast Dinner Recipe
- Prep time: 40 min
- Cook time: 3 hours
- Ready in: 3 hours 40 min
- Yields: 6-8 servings
Pot roast is one of the most well-known “comfort foods”. It is American Family staple that is normally found on the dinner table at a Sunday dinner, or, at least, it used to be.
This family favorite is both a tradition and a special treat (with as many possible ingredients and some family recipe "secrets" that make it a joy to eat).
Sadly, homemade pot roasts don’t have the same place in our lives these days that they once did. We live in such a fast-paced world that we don't seem to have as much spare or free time to put the effort into Sunday Lunch anymore. In today’s world, we do everything fast and quick. And when it comes to out meals, we can’t be bothered to spend on afternoon in the kitchen making dinner.
Nowadays, we tend to do one of two things when it comes to food, even on the weekend or in our free time: we either get take-out or we find a way to make food quickly (with canned, boxed or frozen meals).
Do you cook pot roast regularly?
Homemade Pot Roast deserves a return to the dinner menu. Sure, it is a chore to make a pot roast: with everything said and done, it is roughly a five hours ordeal from start to finish.
Now, if you feel that a pot roast is too much work, don't worry. I’m going to show you how to put one together without the pressure or stress that we associate with meals with a long cooking time or process.
Now, for this pot roast, I have used just a few ingredients: the meat (which is a store-bought “corned beef” pouch with a little spice and herb packet. It was a 4-pound brisket and it was cheaper than the normal 5-pound roasts. Just to share the weight and price with you: it was $15.83 at $3.99 a pound with a total weight of 3.89 pounds), carrots, onion and a bag of “baby” red potatoes.
You, of course, can add any extra ingredients or substitute others. Some people like turnip and parsnips, but I do insist that you use red potatoes, because they will maintain their shape and texture after cooking. Other potatoes, like russet potatoes, will disintegrate when cooked or boiled.
With this easy pot roast recipe, you can enjoy a wonderful pot roast dinner without any headaches. Yes, it will take all afternoon, but you won’t have to spend all day in the kitchen. Just toss everything in the pot and let the stovetop do all the work.
NOTE: You can use a standard large pot, a slow cooker, or a cast iron dutch oven, for this recipe.
-1 3-5 pound beef roast, or a pre-packaged roast, similar to the one that I used.
-1 head of cabbage, washed
-8 medium carrots, washed
-1 yellow onion
-1 (28 ounce) bag of "baby" red potatoes, fingerling potatoes, or two pounds of red potatoes chopped into 2 inche pieces.
1. First, cut the stems off of the carrots, and then peel them with a vegetable peeler.
2. Second, wash the potatoes in a collander under cold water to remove any dirt from the potatoes.
3. Then, You should spilt the cabbage in half, and cut and remove the core of the cabbage.
4. Peel and slice the onion.
5. Shred the cabbage by cutting it length-wise into 1/4 inch slices and gather up all the ingredients in one place, so that they can be added to pot easily at the same time.
6. Place the roast into a large, heavy cooking pot (with a lid). if you are using a packaged one, it with undoubtedly have some meat juices (and a possible spice packet) with it. Pour any juices into the pot along with the roast. Add the spice packet, if you wish.
NOTE: If you are not using a packaged roast and wish to add spices, a good mixture is a tablespoon or two of the following mixture (equal parts) of herbs and spices: black pepper, oregano, salt, rosemary, sage and margoram.
7. Cover the roast with enough water to completely submerge it by about one inch. I use 10 cups of water for this pot. You may need more or less depending on the size of your pot. Remember, that you will be boiling potatoes along with this roast (not to mention the carrots, onions and cabbage, so you will want more water than less).
8. Bring the pot to a rapid boil.
9. Once the pot is boiling, add the potatoes.
10. Allow the pot to come to a boil again, before continuing.
11. When it is at a boil again, lower the stove top burner heat to low.
12. Add the carrots, onion, and cabbage to the pot.
12. Cover the pot with the lid.
13. Simmer for Two and A Half (2 1/2) to Three (3) hours.
14. When the meat is completely cooked through and the potatoes are fork tend, turn off heat.
15. Allow the pot to sit (rest) for about 20-30 minutes to allow the heat to cool down before serving and eating.