My Mom's Beef Pot Roast with Potatoes
One of my favorite memories of Sunday's is my moms beef pot roast. She would wake up early on Sunday's to place it in the oven before church. When we would return, our home would be full of the cooked meat smells. Just thinking of this memory brings a smile! I hope your family enjoys this one pot meal. Mom would always serve the roast with jams and some type of beans. Enjoy!!!
3 lb Roast (chuck, sirloin, rib, or top round)
3-4 pototoes, peeled and cut into larger pieces
2 large carrots or 10-12 baby carrots cleaned
1 celery stalk, cut into pieces
1 small onion, peeled and sliced
1 tsp seasoning salt
1 tsp pepper
Pinch red crushed pepper
1 tsp parsley flakes (dried or fresh)
1 beef bouillon cube
2 cloves of garlic
Water to cove roast
Preheat the oven to 300 degrees.
Wash and dry meat. Place the meat into a stock pot (we used a lodge cast iron). Sprinkle the seasoning salt and crushed pepper onto the meat. Add the vegetables to the pot. Add the water (enough to cover the tip of the meat) and bouillon cube. Sprinkle the top of the vegetables with the parsley. Place into the preheated oven and cook for 2 hours. After 2 hours, check for the water levels and see if the meat is fork tender (if the meat pulls away when picked up with a fork). If the meat is not ready, cook for an additional 45 minutes to an hour.
Once done, slice meat and serve. My favorite way is in bowl to capture all of the juices!