GARLIC BUTTER Roasted Potatoes and Carrots The Recipe Rebel

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My pot roast in the oven with potatoes and carrots recipe is an easy way to make this classic comfort food dish. This southern style recipe uses onion soup mix, red wine, and homemade vegetable stock to make a flavorful braising liquid that keeps the chuck roast moist. The pot roast turns out fall apart tender and the vegetables are cooked perfectly with almost no effort, so this simple recipe is perfect for beginner cooks. In my video I also go over how long to cook a pot roast in the oven at 350, whether to cook it covered or uncovered, and when to baste the meat. If you want an old fashioned recipe with clear instructions that will turn out perfectly for you and your family, this is the one for you. • If you are going to make pot roast in the oven, I recommend a 2-3 pound roast: if the roast is too big, not only will it be hard to sear all sides, but also taking the 9 x 13 casserole dish out of the oven may be difficult. I used a chuck roast, but you can use any cut you want. • Even though searing the meat is not necessary, I highly recommend browning all sides of the roast before putting it in the pan since seared meat is so much more flavorful. Once you are done browning the roast, use 1 cup of red wine to deglaze the pan: you don't want to leave any of those flavorful bits behind. • I also added my packet of onion soup mix to the deglazed pan. You could also just sprinkle it over the pot roast, potatoes, and carrots--honestly, there is more than one way to do it. • The next step is to prepare the vegetables. I used about 3-4 pounds of potatoes, carrots, and onions to fill up the rest of the 9 x 13 casserole dish. Since potatoes start to turn brown once cut, be sure to have the deglazed pan with the red wine, as well as the vegetable stock, on hand to pour into the pan and over the vegetables to keep them from oxidizing. • Worcestershire sauce is another secret ingredient in this oven pot roast recipe. With vinegar, molasses, and other flavorings, Worcestershire sauce's Unami flavor enhances beef unlike almost anything else. It is a staple in many meatloaf recipes for a reason, so I suggest adding it to pot roast as well. I used 1/4 cup, but if you don't like it as much as I do, 2 tablespoons is a good amount. After adding some extra spices, the pot roast is the ready for the oven. • Honestly, I think the hardest part of this recipe is knowing how long to cook the pot roast in the oven, and at what temperature. I recommend baking your roast at 350 F the entire time. I upped the temperature to 400 for a bit because I was hungry and impatient, but keeping the temperature at 350 F the entire time is the best and easiest way to do it. • And then there is the question of whether to cook the pot roast covered or uncovered. I baked my pot roast covered at 350 F for 2 hours so that the moist heat could make the chuck roast fall apart tender and the vegetables soft inside. • Then, I took the entire dish out of the oven and basted both the meat and vegetables with the braising liquid. I then put the pot roast back in the oven, this time uncovered, at 350 F for 40 minutes. At the 40 minute mark, I turned off the oven but let the pot roast continue cooking in the residual heat for another 20 minutes. • By first cooking the pot roast in the oven covered, you ensure that moist heat will make the connective tissue in the meat soft so that your pot roast comes out fall apart tender. Finishing off the roast by cooking it uncovered allows some of the braising liquid to boil off, concentrating the flavors and making it very delicious. The dry heat of the oven also slightly roasts the vegetables, giving them an amazing texture. • Honestly, this baked pot roast in the oven with potatoes and carrots recipe turned out great. The meat was super tender and flavorful. The vegetables were cooked through without being mushy, and the braising liquid reduced into a kind of gravy that tied everything together. • The red wine vinegar, Worcestershire sauce, and onion soup mix add a lot of flavor to this pot roast, so I highly recommend adding them. • Be sure to give this roast a try: I know you will love it at first bite!🍖🥩🥔🥕🍠🧅👨‍🍳 • Pot Roast in the Oven with Potatoes and Carrots Recipe • 2-3 pound beef roast (chuck, top round, bottom round) • about 4 pounds of potatoes, carrots, and onions • 1 cup red wine (or 3/4 cup grape juice and 1/4 cup red wine vinegar) • 2 cups vegetable stock • 1/4 cup Worcestershire sauce • 1 packet onion soup mix • 1/2 teaspoon onion powder • 1/2 teaspoon garlic powder • 1/2 teaspoon black pepper • Written Recipe: https://parnellthechef.com/pot-roast-... • • For more information about Southern food and Argentine cuisine, please visit my website: http://www.parnellthechef.com • Social Media Links: • / parnellthec. . • / parnellthechef • / parnellchef

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