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Pot Roast

Welcome to Monday! I’m ready for this week, are you? I hope so! Sending blessings to you for a fantastic week!

Today I am sharing a Pot Roast recipe I created, actually 2. I had a birthday dinner for my father and he loves pot roast. I was expecting 12 people so felt the need to make 2 roasts. I made one in the oven in the Pampered Chef Deep Covered Baker. I LOVE this product and use it many times a week in my kitchen! I only own one of these so I made the other roast in the slow cooker. I purchased the Chuck Roast at Wegmans in a Family Pack which saved me money.

I love the idea of Pot Roast, veggies and meat in one pot and voila, you are done! The veggies always come out tasty with the flavors from the meat but I feel they are too mushy this way. So I roasted one pan with 3 pounds of baby potatoes (I used one pound of each, golden, red and purple) and the other pan I roasted 3 pounds of carrots. I did all this after I took the roast out of the oven. The Deep Baker is stoneware so it keeps things hot for a while.

For the roasts. I seasoned each roast with salt and pepper, then browned each in a pan with olive oil. After each side was brown I placed one in the baker and one in the slow cooker. I added a half of an onion, cut into chunks, to each. For the Baker, I added 1 cup of boiling water with 1 heaping tsp of Beef Better than Bouillon to the other I made a sauce of 1/2 cup Ketchup, 1 TBSP Worcestershire sauce, onion powder and 1 heaping tsp of Beef Better than Bouillon. My oven was set at 350 degrees and this roast took about 3 hours. After 2 1/2 hours when the temperature registered 160 I turned the oven down to 225 and cooked for another 45 minutes. The slow cooker cooked about the same amount of time. For roast, it is done when the meat falls apart with a fork. Sometimes this happens even after the thermometer reads 160. I got rave reviews over the meat, YAY! I do not normally eat red meat so I didn’t even taste it, so was very pleased when it turned out so well.

This would make a great meal to make over the weekend to have for the week ahead! You could also freeze the cooked meat to pull out for many dishes later!

Debbi K.

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