I love Sunday dinners. When the weather cools down, I always get the urge to bake yummy desserts and cook big warm meals. One of my favorite meals to cook is pot roast. I have a few secrets that I've learned over the years to make it fall apart tender and oh so good!
you need is a cut of beef. I usually buy a chuck roast at the grocery
store. This works great for pot roast because you cook it of a long
time, so it breaks down the fibers in the meat and makes it so tender.
Its also not an expensive cut of meat, so it can be budget friendly too.
my secret ingredient: onion soup mix. Sounds simple right? It is. Put
the roast in a big pan with a cover, or use a crock pot. Fill the pan
water, about half the roast should be in water. Then sprinkle with the
onion soup mix(which is just instant beef bouillon and dehydrated
onions) on top, with some salt and pepper. Then add carrots, potatoes,
celery and onions to the water around the roast.
secret. Cook the meat at a high heat. I start the roast at 450(yes, 450)
for one hour. Then, shut your oven off. Let the roast sit for 1 hour.
Flip roast over, and cook again at 450 for about 45 minutes. Again, turn
off heat and let sit for 1 hour. Flip the roast over again, and cook at
300 for another 2 hours. I like to flip my roast over, to make sure
both sides are getting cooked in all the good liquid. You may have to
add more water during the cooking process.
If you use a crock pot,
I do the same thing, but I keep it on high for hours, and near the end,
turn it down to low for a few hours. This roast does take all day to
cook. I start at noon and we eat at 6 pm. But it really is worth the
wait. Your house will smell so good and I may or may not pick at the
roast while I'm flipping it...shhh!
I usually serve this with
mashed potatoes and gravy made from the dripping in the pan, along with
homemade sweet rolls. Perfect Sunday dinner.