Ok, is there anything crazier than a 60 degree day on February 1st in Columbus? No, there’s not. And I love it. I guess I would love it more if I was able to actually enjoy it rather than sitting in an office, but hey, I’ll take what I can.
I have a feeling that this meal won’t be as exciting right now….since when I cooked it initially, it was a freezing cold Friday night! Anyways…knowing how our weather is here in Ohio – we’ll have many more chilly nights where you can enjoy a warm, comforting Pot Roast.
This Pot Roast…in my humble opinion…is the best. Seriously. It’s savory, salty, rich, slightly spicy…and oh so comforting. Served with home-made mashed potatoes or just eaten by itself – it’s great. I added a few spices to it – because I can’t help myself. I love to change traditional dishes up with spices to make them exciting.
First things first…season the meat with salt and pepper. Heat a large pan over high heat and put the meat down on one side – no oil needed – and let it brown for 2 – 3 minutes. It should look like this:
After the second side has browned, remove from the hot pan and place into a 13×9 baking dish. Now it’s time to start on the onions. I like to slightly cook my onions before putting them into the dish. We’re not looking to caramelize the onions – just get them started in on the cooking process. Season the onions and add in some olive oil if you want. Not too much though – because you don’t want the gravy to be greasy.
This might seem like a lot of onions at first – but believe me – they melt into the pot roast gravy and become super sweet and delicious – that you’ll wish you had more!
Now it’s time to make the sauce. Mix together all the ingredients pictured….I forgot to include bay leaves, red pepper flakes, and tabasco sauce…sorry. Add those too. Stir until evenly mixed…and pour over the onions.
Side note: This is a pretty salty gravy – but I’m a salt fiend…so I love it. Substitute low sodium beef broth and low sodium cream of mushroom soup if you prefer….or you can cut back on the salt when seasoning the beef prior to browning or when pre-cooking the onions.
Cover the pot roast tightly with foil and bake at 350 for 3 – 3.5 hours. After it comes out of the oven the meat will be super tender, moist, and the gravy is so….let’s see….how do I express this correctly….it’s so amazingly good that I kind of want to drink it. But that’s gross. So I don’t. But I could.
3 lb. pot roast
1 large onion – sliced
1 t. salt
½ t. pepper
2 small cans cream of mushroom soup
¼ c. Worcestershire sauce
¼ – ½ t. red pepper flakes
¼ t. garlic powder
½ t. cumin powder
1 container of the beef stock concentrate – or 1 mashed up beef bouillon cube.
Few dashes of tabasco
2 bay leaves
- Preheat oven to 350.
- Season pot roast on both sides with the salt and pepper. Brown both sides of the pot roast over high heat for 2-3 minutes per side. Remove from heat after browned and place into a 13×9 baking dish.
- Take the sliced onions and brown in the same pan that you cooked the pot roast in. Cook these onions 1/3 of the way – about 3 minutes.
- Once onions are cooked, pour them over the meat.
- Make the sauce by combining all the remaining ingredients. Stir until evenly mixed and pour that over the meat and onions.
- Cover tightly with foil and bake for 3 – 3.5 hours.
- Allow to sit for 10 minutes before serving.
Serve with steamed green beans and mashed potatoes – Enjoy!