This week’s multi-day meal is pot roast, which is perfect since this week is the first full week of Fall. Pot roast, with its rich broth and hearty vegetables, is an ideal meal for cooler evenings or for those craving a touch of Autumn. What I really like about this recipe is how versatile it is. You can change up the sauce, add your favorite vegetables or more or less of the vegetables in the recipe. I also like that this pot roast is done in the oven. I don’t know why, but I don’t like roasts cooked on the stove top. It just seems wrong to me. This recipe takes about 30 minutes to prep (mostly chopping the vegetables) and 2 hours to roast.
- 5-6 pounds beef roast (chuck roast, round roast, rump roast, etc.)
- 1 medium yellow onion, cut into wedges
- 3 carrots, chopped
- 3 stalks of celery, chopped
- 7 Yukon gold potatoes, quartered
- 2 large sweet potatoes, peeled and chopped
- 1 can of tomato juice
- 1 package beefy onion soup mix
- 3/4 cup of water
- 3 TBS Worcestershire sauce
- 1 TBS basil
- 2 tsp garlic powder
- salt and pepper to taste
- Preheat oven to 325 degrees
- Heat oil in a large pan
- Brown the roast(s) on all sides in the pan and then place in roasting pan
- Combine tomato juice, soup packet, water, Worcestershire sauce, basil, garlic pepper and salt and pepper
- Pour sauce over meat
Roast covered with sauce and ready for its first sojourn in the oven
- Cover pan with foil and roast for 1 hour
- After an hour, add vegetables to the pan
- Recover pan with foil and roast for another 45-60 minutes (depending on the amount of vegetables you have. I find that a full 60 minutes works well for my oven)
- Slice and serve!
What are your favorite pot roast recipes?
J and I like to cook but after working all day, we find it almost impossible to cook every night. Our solution to this issue is to try to make a multi-day meal each week that will feed us for at least 2 nights, preferably three. It can be a challenge to vary the meals since J is a bit picky and I try to avoid as many carbs as possible, but we have assembled several recipes that work.
Last night I made Burgundy Chicken Pie. Being a native North Carolinian, I love chicken pie. J, however, has an aversion to thick, creamy sauces. This recipe is a good compromise because it has a savory broth that is thickened with flour. And it contains wine! What’s not to love? It’s like Paris meets the South.
Warning: this recipe has several steps and isn’t the quickest meal to put together, but it’s worth it for a multi-day meal. The original recipe had fewer steps, but I never could make it work as written without either burning the puff pastry or drying out the chicken, so I modified it and it works well.
- 4 cooked, shredded chicken breasts (you could use less, but we like lots of chicken. I also bake the chicken the night before)
- Half of an onion, chopped
- 3 carrots, chopped
- 5 Yukon Gold potatoes, peeled and quartered
- 1 1/4 cup of white wine (I used chardonnay)
- 1 tsp thyme
- 2 tbs flour
- 1 chicken bouillon cube dissolved in 3/4 cup of hot water
- 1 package of puff pastry
- Cook potatoes and carrots until tender (about 30 minutes) and drain. Set aside
- Saute onions in 2 Tbls of oil over medium heat until softened
- Add flour and thyme, stirring until flour is absorbed
- Add wine and bouillon
- Allow liquid to come to a simmer. Simmer for 20 minutes
- Arrange chicken, potatoes and carrots into a deep-dish pan
- Pour sauce over the chicken, potatoes and carrots
Chicken pie before puff pastry. I add salt, pepper and more thyme
- Arrange puff pastry over the pan
- Bake at 350 until puff pastry is golden – around 25 minutes
The finished product. One day I'll take more time w/ the puff pastry.
So now you know what we ate last night and will be eating tonight and tomorrow night. What’s on your plate tonight?