Meat and potatoes, one of my hubby’s favorite meals. The rest of the family loves it too. Growing up I loved a good roast on Sunday with some carrots and potatoes. It’s such a classic family meal. I saw this recipe for oven baked pot roast with potatoes and carrots at Prudence Pennywise. You cook it in the oven low and slow for 3 hours. It looked like another great way to serve a roast.
When it was all done cooking, I used the juices in the pan and thickened them up with flour to make a gravy. Then I tasted it and it just need a little salt added to it. This roast was very tender and tasty. The addition of the tomato sauce gave this a nice and new deeper flavor. We ended up using the gravy on the meat and the veggies. This dish turned out beautiful.
- COOKING OIL
- POT ROAST (CHUCK, RUMP, ETC.)
- BEEF BROTH
- V8 OR TOMATO SAUCE
- BROWN SUGAR
- WORCESTERSHIRE SAUCE
- VINEGAR ( LIKE RED WINE, BALSAMIC, OR CIDER I USED BALSAMIC)
- BABY CARROTS
- FRESH PARSLEY, OPTIONAL