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Saturday, September 29, 2012

Savory Pot Roast

This recipe has been a family favorite for many years. We have tweaked this recipe many times 

Savory Pot Roast
One large skillet
One 2-3lb roast
One large can(28oz) Italian chopped tomatoes
4-5 large cubed Potatoes (any type potatoes you prefer)
3-4 fresh chopped carrots
2tbsp tomato paste
2-3 sprigs fresh chopped parsley
2-3 sprigs fresh rosemary
1 clove minced garlic
1tbsp seven spices mix (can be replaced with stew seasoning mix)
salt
pepper
water
olive oil
Heat skillet and coat the bottom with olive oil. Add minced garlic and brown lightly. Lightly season the roast with salt and pepper on both sides. Sear the roast on both sides in the hot skillet. Once browned to your liking add the chopped tomatoes, water to cover the roast and tomato paste. Bring to a boil. Add chopped parsley, rosemary sprigs and spice mix. Cover, lower temprature to a simmer for 30 to 40 minutes. Add chopped carrots. Simmer another 20 min. Add cubed potatoes. Slow cook until the roast is tender. Add water as needed.



8 comments:

  1. I love pot roast,... Now you went and made me hungry. I just ate too!!!

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  2. I am going to have to try your recipe. I have one that uses pepsi, but since I don't use sugar any longer, I don't have a good recipe.

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  3. I am going to pin this. Looks great.

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  4. we LOVE pot roast...the potatoes and carrots?? mmmm. thanks for sharing this!

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  5. Yum. I haven't made pot roast in forever!

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  6. This is a great Sunday meal!! Just can't beat a good ol' pot roast. This one sure does look delicious.....

    Blessings,
    shug

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  7. We recently crock-pot cooked our first roast for the season......roast and Autumn just seem to belong together. I'm swiping a few of your ingredients to add to my next roast.

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