Poppin Pot Roast
What’s more comforting than beef, potatoes and carrots on a cold winter’s day? NOTHING FOOL. Sorry I haven’t eaten lunch yet and I’m irritated.
I love how all the ingredients dance together to a medley made of beef bullion cubes and warm wintery goodness. All of the juices marinate and the carrots and potatoes become soaked and seasoned with this delarcious flavor. Snap! I think I’m already in a better mood just thinking about it.
This is a great meal that makes it look like you are a super duper homemaker when really you just dump a piece of beef into a pot and let it simmer for 2 hours. Also, you only use 1 pot so the cleanup is minimal!
You can use the leftover beef for sandwiches! (but there won’t be any leftover because it’s so good mmmkaaay)
Presentation is key. Just because you make it in a pot doesn’t mean you serve it in a pot. Just a thought.
POPPIN Pot Roast
- 2 or 3 lb. chuck roast
- 1 bag baby carrots
- 1/2 pound red potatoes, cut into cubes
- 4 beef bullion cubes
1. Put 1 tablespoon oil into a HUGE pot. Sear the beef on both sides.
2. Reduce heat to a simmer. Add 2 cups of water and 3 bullion cubes. Cover and simmer for 2 hours.
Simma down now! (Sorry had an SNL flashback)
2. Open the pot. Mmmm savor that beefy smell. The beef should be tender when you poke it with a fork. Now add the carrots and potatoes. Cook for about another hour and a half. The carrots and potatoes should be soft and fully soaked in beef delarciousness.