What to do when you want a little bit of family time on a Sunday afternoon? Cook their favorite food, of course. For my family, it is Pot Roast with Carrots and Boiled Potatoes, Green Beans, and Mashed Potatoes. Add a little dessert, and everyone comes running.
For 4 people, you will need about 2.5 lbs of meat. I normally get a little over 3.5 lbs for a Sunday afternoon because visitors show up, or I just want leftovers for a Monday sandwich.
How to Prepare the Roast
- Cut holes in the thick part of the meat with a thin paring knife, about one hole for every half pound. Be careful not to go all of the way though.
- Pour salt in the small pocket and stuff the top with a slice of garlic.
- Season the outside with Salt, Pepper, and your favorite seasonings. Use Seasoned Salt if available.
- At this point, it is a good idea to julienne one white onion, half a green (or red) bell pepper, and cut up carrots and potatoes in chunks.
Searing the Roast
Add enough Vegetable Oil to the bottom of the Dutch Oven (I use a heavy aluminum Magnalite). Brown each side about 15 min until there is a good crust over medium heat.
Make the Gravy
Take the roast out and add about a 1/2 cup of flour to make a thin roux. Then, brown the onions and peppers until tender. Return the roast to the pot. Add enough water to leave the roast just at the top. And finally, put your carrots and potatoes around the roast in the gravy. I add fresh herbs to the pot: basil, thyme, and oregano.
“Smells Like Sunday.”
– Deanne Webb (My Mom)
Let the roast simmer one hour for each pound of meat. And serve with mashed potatoes.
