Every Sunday, I make a big meal. It’s kind of a tradition. It’s usually just Mom and me, but it’s nice sometimes to sit down to a big, homey meal and just talk about your week. We usually have a glass of wine on Sunday’s also.. Because, who doesn’t love wine with dinner? This past Sunday I made a meal I make all the time.. And as I was getting it ready, one of our neighbors came over and mentioned she had never had a roast made in the oven, she had only ever had pot-roast.. So it made me want to make a post about this, if you haven’t even had it in the oven, you are missing out! The potato’s alone will make you want to try this, they soak up all that yummy goodness and are just amazing!
You will need;
~Roast, butt, shoulder, or any cut you like best
~rub for roast
~2 tablespoons flour
~6 large potato’s
~2 cups mini carrots
~1 large onion, chopped
~2 cups Beef Stock
~1 cup good red wine
~3 cloves Garlic, minced
~Black Pepper, to taste
~Other Vegetables you want to add, like Cabbage, celery, and even fresh Green beans
For the Rub;
~2 Tablespoons Garlic Powder
~2 Tablespoons Onion Powder
~2 Tablespoons Kosher Salt
~2 Tablespoons Smoked Paprika
~1/2 Tablespoon Cayenne Powder
~1/2 Tablespoon Cracked Black Pepper
~1/2 Tablespoon Chili Powder
Mix the rub together, and coat the meat completely with it. Set aside. Cut the potato’s into wedges, Sprinkle flour onto the bottom of a casserole dish, add the potato’s. Add the other vegetables around it. Add the garlic and wine to the Beef stock and pour that on top of the vegetables, just to cover.. Sprinkle with Pepper, then add the meat on top. Top with Tin foil and cook at 350 degrees F for one to two hours.. 20 minutes per pound of Beef. I usually remove the meat first, when the potato’s are not quite all the way done, to let it rest. Continue cooking the veggies. If you want a thicker sauce, take out the meat and vegetables when done, and pour the sauce into a pan and thicken with corn starch.
Slice the meat and serve with some of the ‘gravy’. It’s amazing.
Good eats!
When I make this (a bit different, instead of red wine, I use balsamic vinegar and Worcestershire sauce. Balsamic is the best thing ever invented, haha) I eat alllll the potatoes! You are so right about them being the best!!
I need to try it your way some time. I love Balsamic!
Balsamic is good in everything, hahahaha. I never have red wine on hand :/
I think I have almost every vinegar in my fridge.. Red wine, apple cider, balsamic, White, rice wine.. Haha.
Love it! This is going to show how little I know about cooking but: Is there a difference in a pot roast and one in the oven? I thought they were the same thing. When you stop laughing, please enlighten me!
The only difference really, is you can cook the meat a little rarer in the oven. On the stove you really can’t control that. Plus, the potato’s (in my opinion) taste better roasted than boiled. You should try it and see for yourself.
okay, so you can cook a roast on the stove? Huh….guess I never knew that. Thanks for educating me!
Your welcome. LOL
Yummy! Reminds me of Sunday dinners when I was a child.
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