Good-To-Be-Home Pot Roast
Pot roasts are a classic dish that everyone loves to share. The recipes are all over the board but there are a few food items that keep a pot roast classic. You’ll find them all right here in this easy “no watch” baked pot roast.
3 C of frozen pearl onions
4 large potatoes, halved lengthwise and cut into 1/2 in slices
1 t of salt, divided
1/2 t of pepper, divided
1 1/2 lbs. boneless chuck roast
6 T of tomato paste
2/3 C of beef broth
2 T of Worcestershire sauce
2 C of whole baby carrots
3 C of frozen green beans
8 fresh mushrooms, sliced thick
Turn on the oven and allow to preheat to 450 degrees.
Spray the bottom, sides and lid of a cast iron Dutch oven with a non stick cooking spray.
Place the onions and potatoes into the pot and sprinkle half of the salt and pepper over the top.
Place the chuck roast over the vegetables and sprinkle with the remaining salt and pepper.
In a bowl whisk together the tomato paste, beef broth and Worcestershire sauce until well blended.
Pour half of the mixture over the top of the meat in the pot.
Layer the carrots, green beans and mushrooms over the meat.
Pour the remaining sauce over the top of the vegetables.
Cover and bake 50 minutes or until the meat is well done and the vegetables are soft.
Makes 4 servings