Recipe: Pot Roast

I have grown up eating and enjoying a recipe very similar to this one. However, I decided to simplify it and think it’s just as good. Hang on to your taste buds, because they aren’t going to know what hit them with this tasty, hearty meal ~ perfect for the fall and winter months.

There are some recipes that are exact, but then there are those, like this one, that I throw together as I go and taste test. I will give you approximate measurements, but frankly, I don’t know exactly ~ one of my favorite ways of cooking!! Nothing set in stone. All based on taste!

Ingredients:
Roasting piece of beef (size depends on how many you are feeding)
Drizzle of Olive Oil
Red Potatoes
Carrots
Sweet Yellow Onion
2 garlic cloves
Dried Thyme, to taste
Water
Sea Salt, to taste
Arrowroot powder

Brown beef in a pan drizzled with olive oil on medium heat. Add enough water to cover the entire piece of meat. Add minced garlic and sliced onion. Reduce heat to low and let simmer for hours (I prefer at least 4 hours). You want the meat to be in long enough that it falls apart easily and is tender.

About an hour before serving the dish, cube the red potatoes (I use about 1 or 1 1/2 potatoes per person) and slice the carrots (a handful per person). Add the veggies to the meat pot, unless there is not enough water to also cover the veggies. If that’s the case, I will steam the veggies in a separate pot and add them to the meat pot later.

Combine all ingredients and mix well. Remove about 1 1/2 cups of broth into a separate mixing bowl and thicken with arrowroot powder (making this gluten-free ~ otherwise you could use flour) by whisking it into the broth a little at a time. You may use 1 – 2 tbsps, depending on how thick you want the sauce. Pour the thickening broth back into the pot. The bubbling broth from the pot will thicken the sauce quickly. Stir as this happens to incorporate all of the broth together.

Flavor with sea salt and dried thyme (approximately 1 tbsp), serve, and enjoy!

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PaleoPotRoast 150x150 Recipe: Pot RoastRecipe: Paleo Pot Roast: “I usually make pot roast with beef, potatoes, and carrots. However, I wanted to come up with a delicious and satisfying paleo alternative version. So, here you go! Make it soon and let me know what you think. This is one recipe you can easily let cook most of the day, forget about it, and enjoy it once the vegetables are tender!”


applecrisp 150x150 Recipe: Pot RoastRecipe: Gluten Free Apple Crisp: “I had several apples on the counter, just staring me down… almost challenging me to make something delicious with them. I took their challenge and came up with this gluten free dessert that we gobbled up! I hope you enjoy it as much as we did. It’s definitely a winner in my family and will be added to our party hosting dessert menus!”


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JessBio200 Recipe: Pot RoastJessica Stone is a wife, mom to 4, and owner of her own businesses in the fitness and essential oils industries. She has 3 special needs children, one which has an undiagnosed neuro-muscular condition that limits her mobility, and her twins are currently receiving therapy for sensory defensiveness, physical mobility, fine motor skills, and speech. She enjoys sharing what she has learned through her trials, experience, research, and tools that have helped her children’s health with other parents who are looking for support, encouragement, and helpful information. Get her FREE gift to you, 30 Easy Snacks Your Kids Will Devour: Eating Healthy Never Got So Simple, to help you feed your kids quick & healthy! Connect with Jess live today on Facebook!

Recipe: Pot Roast

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