3 thoughts on “Beef Pot Roast”

    • Good idea. I’m starting to cook at home again now that I’m working out and and eating healthy again. I’ll turn something like this into a recipe post instead next time.

      Here’s how I made this:

      • Warm up some olive oil in a decent size pan.
      • Sprinkle paprika on both sides of the roast and brown it for a few minutes on each side. Take the roast out of the pan and set it to the side.
      • Pre-heat the oven to 350°.
      • Add some red wine, vegetable juice, salt, pepper, minced garlic, and Worcestershire sauce to the pan and scrape up any of the goodness left over from the roast. Turn the heat down and let it go for 5-10 minutes. I didn’t measure anything. You can skip red wine, use straight tomato juice, use cream of mushroom soup, use a packet of gravy mix or do whatever you like. The goal is to add flavor.
      • Put the roast in a roaster (make sure it has plenty of room for veggies you’ll add later). Pour the liquid from the pan over the roast and add enough water so that at least half of the roast is drowning. Place the cover on the roaster and place it in the oven for 2 to 2.5 hours. Turn the roast over half way through the cooking time and add water if necessary to keep half of the roast submerged.
      • Cut up some veggies. I used carrots, sweet potatoes, onions, green and red peppers, and mushrooms. Potatoes are very common, but use whatever you want.
      • When the timer goes off add your veggies to the roaster and cook for another hour. After 30 minutes have passed, mix things up a bit. A lot of the veggies should be pretty tender at this point.
      • Noms!

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