The pot roast is one of those budget-friendly Amercian dinner classics. The aroma fills the house with warm and delightful memories of Sunday family dinners at grandmom’s house.
You can use any tougher meat for this recipe, bottom round, brisket or a boneless chuck roast all work well. We’ve found the bottom round to be the least expensive, typically around $5 a pound.
- 3 lbs Bottom Round Roast
- 1 T Olive Oil
- 3 Onions
- 3 Carrots
- 1 Can Beef Broth
- Rosemary, chopped (optional)
- 6-10 Small White Potatoes (optional)
- Rinse the meat and pat dry with a paper towel.
- Salt and pepper all sides.
- In a cast iron (or oven-safe) pot, heat 1 T olive oil over medium-high heat.
- Place the seasoned roast in the pot and brown on all sides.
- Set the meat aside on a plate.
- Chop and saute the onions in the same pan, stirring frequently. Be sure to scrape the pot to get all the good bits and mix them in with the onions.
- Once the onions are translucent, place the roast on top. Add the beef broth, chopped rosemary, and potatoes if you are including them.
- Cover and place in the oven for 1.5 to 2 hours. (about 20 minutes per pound)
- About 1 hour before the roast is done, add the carrots to the pot.
- Remove the pan from the oven and let the meat rest for about 10 minutes.
- Slice and serve.
Note: Nutritional values & calories were calculated without the potatoes.