Oven Cooked Pot Roast

In this recipe I made a pot roast using my mother's recipe. I have added my own personal touches in seasoning but overall it is very similar! It is a very simple and delicious recipe and I hope you enjoy it!

(There are a lot of generalizations and leeway in this recipe. Use this recipe as a guideline. I am not one to be specific in my measurements because there are a lot of variables when it comes to meat. No two roasts are the same size. Follow along and do not be afraid to add your own twist!)

• Beef Pot Roast
• Onions
• Potatoes
• Carrots
• Celery
• Beef Bullion
• Cooking Spray
• Pepper
• Johnny's Seasoning
• Pot
• Oven mitts
• Knife

Use a cutting board and dice up onion and slice into small chucks the celery. The potatoes should be golden or red potatoes. In this recipe I am using red potatoes.

I use baby carrots but if you have normal carrots, slice them into bite size chunks.

(I buy a prechopped mix at the grocery store for convenience. You dont want to over do it with the onion but add as many potatoes, celery, and carrots)

If you dont use a premade mix:

• 6-8 potatoes (red or gold)
• 2 sticks celery
• A quarter yellow onion
• 12-24 baby carrots

Preheat the oven to 350 degrees while you prepare the meal.

Place your roast on a cutting board or a plate. Add any spices you fancy and completely cover the roast. I used Johnny's seasoning and black pepper to season my roast. Cover the whole roast in spices.

For this step, I used olive oil spray to coat the inside of the pot. Set the stove to medium and let the meat brown. You only need a few minutes on each side. You will will make sure to get all the sides of the roast.

After browning the roast, add water. Use a glass and add a few inches of water. Remember to not fully cover the roast. You only want a few inches.

Follow the instructions on your bullion and add as much as you needed. I put in 4 cubes of bullion because I added 32 oz of water.

Add as many potatoes, sliced celery, and carrots as you want or what will fit. I put the onions on top to make room for more carrots and the flavor will dissolve in the broth.

Make sure the oven is on 350 degrees and place the pot directly in the oven

After about an hour in the oven, check on the roast. Make sure there is enough water in the pot.

Remember to periodically check after that in intervals of about 15 to 20 minutes to make sure there is enough water and to see if the meat is fully cooked.

This step may take many hours depending on how large your roast is and also how well done you want the meat.

Another useful tool to have is a meat thermometer to see if it's done. I currently do not own one.

For me this took about 2 hours until the roast was finished. The carrots will be mushy and the potatoes will also be soft.

Using oven mitts, pull the pot out of the oven and set on the stove top or on a trivet if you have one. Let the pot and roast cool for about 10 minutes or until you are satisfied handling the food will not be unpleasant.

Take a little taste test. Add any spices if you feel it is required to meet your fancy.

Use a knife to cut the roast in to slices or to cut pieces of roast off to eat. You can use a ladle to get the vegetables out and onto your plate or bowl

Enjoy the meal!