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. 

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.

Time.

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.

Done!

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. 

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

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