One of my favorite dinner recipes to make for my family is my oven baked pot roast. I hate to toot my own horn but I am going to have to say hands down this is a crowd pleaser leaving no leftovers.
I have totally eliminated pork out of my family’s diet and still can achieved that savory taste. So when you go to the grocery store, walk past the pork section and straight to the beef. Get the Boneless Beef Chuck Roast freshly packaged. Pork can affect blood pressure and other things affected by high salt intake. Prepackage food that is not fresh, can contain a lot of harmful preservatives and chemicals. You want to provide a fresh savory meal for your family.
Next, go to the fresh produce. Pick fresh unpackaged carrots, celery, onions, garlic, potatoes, and bell pepper. Then you will need some herbs and spices. Get fresh rosemary and thyme. If you do not already have these spices, you could pick them up also.
You’ll need Tony Chachere’s creole seasoning, onion powder, garlic powder, and black pepper. For the base of the roast, you’ll need two packets of brown gravy (i advise to get pioneer because McCormick is salty), Lipton recipe secrets (onion soup or beefy onion), beef bouillon, beef broth, two cans of Campbell’s cream of mushroom, and one can of Campbells French onion soup).
If you’re wondering what would be great for side dishes, then I recommend a sweet cornbread to counter the savory taste, rice for the gravy, and another vegetable that your family enjoys eating.
Now for the fun part, the preparation process. If I was you, I would smile because once you smell it cooking in the oven, you are going to know that it came out fantastic? Get out a pot roast cooking pan, I use a glass dish that I bought for eight dollars at Target. First, I mix the gravy in a bowl following the instructions on the packet. You want to make sure its smooth with no lumps because this is your base. Once mixed, pour into the pan.
Add the Lipton soup mix, cream of mushroom, French onion soup and two beef Boullion cubes to the pan. Now it’s time for the vegetables. Add the chopped onions, bell pepper, celery, and rosemary and thyme to the bottom of the pan. Rosemary is relatively strong so only add a few leaves off of the stem.
Next, rinse and clean your pot roast then stab holes in it with a knife. Enough room to insert garlic cloves into the holes. I insert maybe 3 or 4 garlic cloves into the roast. Now it’s time season the roast on both sides. The way I season my food so that I get that evenly spread is by measuring my seasonings in a separate bowl and blending together with a spoon. So, in a separate bowl, measure 2 table spoons of each (creole seasonings, garlic powder, onion powder), blend well.
Pour half of the mix on one side of the roast and rub it in. Put the roast in the pan with the seasoned side down. Then the rest of the seasoning on the other side of the roast and rub it in. Depending on your size of roast, you might not need all of the seasoning. You can chop the other vegetables, (potatoes and carrots) in big chunks or place around the roast. Now if your roast isn’t covered half way at least with liquid, add beef broth to it before placing it in the oven. Now cover it with foil and place in a preheated oven at 350 degrees. It’s going to take two hours to cook. Bone in roast take a little longer.
To know if your roast is finished, stick a fork in it. if the fork goes in all the way and comes out then its done. but if you stick it in and it barely goes into the meat like it’s hard, then let it cook a little longer. Continue to check it. Take some of the gravy from the pan with a spoon and spread over the top of the roast. You want your roast to be moist.
Now it’s time to plate! Put some rice on a plate, add a piece of this delicious roast on top and drizzle gravy on the top. Put a piece of sweet cornbread on the side with the vegetables and enjoy! Let me know down in the comments if you enjoyed this recipe.