All my life, mom’s pot roast has been a constant. She would cook it on a regular basis when I was growing up, and it is such a comfort food. This is the recipe that my friends would hope she cooked when they came over. Anyone who tries it wants the recipe. She cooks it for families when a loved one passes away. She brings it to holiday get-togethers and potlucks. It’s a meal that I want to get under a blanket and eat after a long day. It’s perfect for the long dark nights in the winter. When I was trying to think of the perfect recipe to share, her pot roast immediately came to mind, because it’s comforting, nostalgic, and brings people together, which are three things that I hope describe my new EP, “Honeysuckle Friend.”
Recipe:
Mom’s Pot Roast Recipe:
One small package of whole baby carrots
Chuck Roast
3 Vidalia Onions
6 medium sized potatoes
¼ cup of Extra Virgin Olive Oil
Montreal Steak Seasoning (to taste)
¼-½ cup of water
Instructions:
Preheat the oven to 350
Put ¼ cup of olive oil in the bottom of the cast iron skillet and turn the burner up to a little above medium heat
Place the roast in the pan and sear it on all sides to keep the juice inside. As you sear, coat the sides in Montreal Steak Seasoning
After you have seared all sides, place the lid on the skillet and put it in the oven while you prepare your vegetables
Wash the carrots
Cut the onions into rings
Cut the potatoes into ½ inch circles
Take the roast out of the oven and layer the vegetables in the skillet starting with the potatoes.
Once the pan is lined with the potatoes, cover it in montreal steak seasoning.
Next add the carrots and then sprinkle more montreal steak seasoning.
Finally, add the onions and sprinkle more montreal steak seasoning.
Pour ¼- ½ cup of water into the bottom of the skillet
Place the lid back on the skillet and place it back in the oven at 350
Depending on the size of the roast, let it cook from 1.5-3 hours. You’ll know it is finished when you can cut the roast with a spoon.
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