With the economy the way it is, you may be looking for how to stretch your money a bit. Here’s a quick to prepare, easy recipe for pot roast — this will feed more than 4 people, and can cost probably less than $10, depending on your veggie choices. Leftovers make great sandwiches the next day, too, with a little horseradish mayo. Just plan ahead, because the cooking time is about 3 hours.
Preheat oven to 325 degrees F.
Heat a large roasting pan in the oven or on the stove, with olive oil.
Salt and pepper your roast.
Brown your 7 Bone Chuck Roast (the cut Alton recommends!) Mine’s about 4 pounds.
Chop up your vegetables. Several Onions, carrots (i like the bag of precut babys), potatoes, winter squash, sweet potatoes… any combination of stuff you like.
for this I used just onions, carrots, and cauliflower. If I’d had any fresh garlic in the house, I would have throw in a bunch of whole cloves too. In a large bowl, drizzle veggies with olive oil, then sprinkle with kosher salt and pepper.
(Note: veggies that don’t take that long to cook should be added in the middle of cooking, not at the beginning. Carrots and potatoes can pretty much cook the whole time if you like them soft. Cauliflower should actually be added with maybe an hour left to cook so it doesn’t get too soft–i put mine in too early in these pics)
Spread your veggies around your meat. Sprinkle with 1/2 packet onion soup mix, and pour over a can of Beef (or other) broth.
(The mushrooms and garlic I did think to add toward the end of cooking – add with about 30 minutes left.)
Oh, and start some rice at about 30 minutes til done, too. This is excellent over rice!
Cover pan with heavy duty foil (or a lid if available, mine doesn’t have one)
Cook for 2-3 hours depending on the size of your roast. Meat should be fork tender and falling apart!
Serve over rice if desired, to soak up all the yummy juices.
This is great when you have family over and want to not spend time in the kitchen, but still have a meal to feed everyone!