Vanessa's Recipes

Pot Roast

I just read an article the other day that said that younger woman today don’t know how to cook a roast.  If that’s true for you, I have something you might like to read.  Smile

Roast can seem intimidating but it really isn’t.  Here’s what you’ll need:

A decent chuck roast, preferably boneless, around 3lbs.  Should run you less than $15 if you’re shopping at Walmart.  It’s one of the cheaper cuts, which is why you use it in a roast.

A roasting pan.  You can get one of those cheap splatterware ones, they’re awesome.  Mine’s the medium size I think.  About $10, will last you forever.  You don’t need one of the super expensive ones.

Broth.  Swanson’s reduced sodium is the best.  Get 1 beef broth, and 1 chicken broth, the 32oz size.  As liquid cooks down, the salt becomes more concentrated, that’s why you want a low sodium broth.

Worcestershire sauce.


Now, toss the roast in the pan.  Douse it with some Worcestershire sauce, go ahead, be liberal.  Not like half a cup liberal, but make sure the top has a nice layer.

Pour in half of each kind of broth – 2 cups beef, 2 cups chicken, and add 2 cups water to the mix*.  The liquid should be roughly level with the top of the roast.

Put the lid on the roasting pan.

Put it in the oven at 325° for about 5 hours.


See how easy that was?

Now, want an easy peasy gravy to go with it?

Get a can of cream of mushroom soup.  Put it in a microwave safe bowl, along with about a third of a soup can of milk or cream, and maybe a couple big spoonfuls of roast drippings.  Mix.  Microwave it for about 90 secs to 2 min.

You are going to be in beefy roast heaven.  Smile

Keep your unused broth in the fridge, but use it within a couple of weeks.  Trust me, you’ll want another roast.  Smile

*(Alternatively, you can use the 14.5 oz cans of broth instead, and not have any left over.  Still use the 2c water though!)

Comments on: "Pot Roast" (2)

  1. Great stuff. Didn’t realize it took five hours. Man! Still, you’re bangin’ ’em out of the park lately, so I’ll defer to your awesome expertise.

    And you can also make a real, honest-to-goodness gravy from the drippings, too, and it won’t be white and gloppy. Tell ’em about that, too. 😉


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