As the weather gets colder, I like to pull out some of my favorite comfort recipes that I grew up with. Here’s a past AND current favorite of my family…Pot Roast and Veggies! I make it a little different than I did in the past and find that the flavor is unbeatable. Try it on Sunday for perfect easy, home cooked meal for your family!
Sunday Pot Roast & Veggies
1 (3-4 lb) Chuck Roast
1/2 c water (more if needed)
2 Beef Bouillon cubes
Veggies – I use large carrots, potatoes and yellow onions
Seasoning Salt to taste
Pepper to taste
Preheat electric skillet to 325 degrees. Season roast with salt and pepper. Brown roast for 5 minutes (or until light brown) on all sides.
Reduce heat to simmer with water and bouillon cube. Cover with vent closed for 2 – 2 1/2 hours. Turn roast after 1st hour and add vegetables.
Juices can be used for gravy if desired. Serve with crusty bread.
This recipe can also be adapted for a crock pot. I’ve either browned the roast or not and added ALL ingredients and cooked on low for 8 hrs. Turns out perfect every time! Enjoy!0