Simple Pot Roast Recipe with Root Vegetables
Last week, we were on alert here in Virginia Beach, worried that Hurricane Joaquin would hit. Even without the hurricane, it was rainy and windy almost every single day — some seriously sad and gloomy weather!
I was glued to the TV news, getting updates on the hurricane, because, as a home owner, you end up worrying even more that your house could potentially blow over. As a local who has been though a few hurricanes in my day, I know those things are no joke! A tree fell through my mom’s house during Hurricane Isabelle — talk about a little scary! Also, we recently found out that, among all the other house projects we have to do, our foundation is now a little in jeopardy. You can imagine my worry with a supposed Category 3 hurricane coming at us. You bet I was a little on the scared side.
In the end, we were so thankful it didn’t hit, and that it went out to sea. But during the whole ordeal, I had warm soups and hearty meals on the brain.
So, I just decided we’d batten down the hatches and prepare for the worst. Plus, a rainy, cold, wet day called for a good, hearty meal, so I decided to go in the kitchen and cook up this delicious and simple pot roast recipe!
I was saying I felt as if Julia Child was standing right next to me with a glass of wine ordering me around the kitchen telling me, “More butter Nisa! And more wine too!”
I was watching the roast carefully when it was in the oven — making sure the top of the roast was nice and juicy. And while it was cooking, the aromas filling my house made me do a happy dance.💃
When Billy came home from work, it was finally time to cut into the roast.
Man, was I proud of myself… It was so tasty!
I warmed up some French rolls, and smothered them in butter, because, as Julia would say, “With enough butter, anything is good.” We filled our plates with roasted veggies from the pan to eat along with our pot roast.
All I can say is: YUM.
These types of hearty, delicious meals are my favorite. I hope you all enjoy this one!
- 3-5 lb pot roast
- 4 medium carrots, cut into 1-2 inch lengths
- 1 onion, sliced
- 12 small red potatoes, sliced in quarters
- 1 packet of McCormick beef stew seasoning
- 1 cup parsley, freshly chopped
- 1 stick butter, cut into pieces
- 1½ cups red wine of your choice (I used the brand House Wine)
- salt and pepper to taste
- Slice onion, cut up carrots, quarter potatoes, and chop parsley.
- Rub the roast down with butter
- Place roast fat side up in a dutch oven or roaster and place all of the veggies around the roast
- Sprinkle salt and pepper and seasoning mix on top of the roast and veggies
- Add in 1 cup of wine
- Cover with aluminum foil and bake for 1 hour at 375℉
- Reduce heat to 325℉, add in the remaining ½ cup of wine, cover and bake for another hour
- Reduce heat to 300℉ and allow to cook uncovered for another 45 minutes; add an additional ¼ cup of wine if the bottom of the pan seems dry
- Remove the roaster from the oven and allow the pot roast to rest for 10-15 minutes before cutting into it
Photos: Nisa Burns Cochran