Growing up my mom wasn't exactly a great cook, by no means was she bad, we had good meals every night... she just wasn't a home chef. However, she had a few recipes in her arsenal that were killer and one of them was her pot roast. The thing that's so crazy about this pot roast is there is nothing crazy about it, it's so basic and yet so tasty. It's literally meat and potatoes, but my grandma always use to say the only seasonings you need for meat is salt and pepper. Anyway, I've tried other pot roasts and they just don't hold up to this one, probably because you can really taste the ingredients.
*Note- My mom is now an EXCELLENT cook. (added after receiving a text from her 😂🤷🏼♀️)
4-6 lb Chuck Roast
1 lb Carrots
1.5 lb Baby Potatoes your choice (I like baby gold)
42.5 ounces Whole Peeled Tomatoes(big can and a little can)
1 cup Water
1 tbsp Olive Oil
Pre-heat the oven to 350 and cut your onions. I like cutting them into eights, but whatever size you like will work.
Pat dry your chuck roast and season both sides liberally with salt and pepper.
Heat your oil in your Dutch oven, pan, or skillet. (The size of the roast usually determines which vessel I will use) Sear both sides of the chuck roast until browned.
If you’re using a Dutch oven you can start to add all of your veggies and water. If not, transfer your roast to your roasting pan and start adding your veggies and water. I like to pierce the whole tomatoes so the juices are sure to seep out and help braise the roast.
Salt and pepper and a little more and place in the oven for 3 1/2 hours.
Remove, serve, and enjoy!
I prefer my pot roast in the oven because I think the meat ends up more tender. However, if you want to make the slow cooker you totally can! Just follow the recipe and then place in your slow cooker on low for 8 hrs.