What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Perfect Pot Roast! Today all chefs get the day off from cooking. Seriously. This one-pot meal will turn out perfectly, as long as you ignore it. Use a slow-cooker or a Dutch Baker in a low temperature oven. I actually begin with a frozen chuck roast and forget about it, that is until the savory aromas lightly waft throughout the house. The liquid turns into a pleasant au jus or can be thickened into gravy. Personally, I ladle the juice into a food storage container to use as a sauce for beef carnitas, but that’s another story. Leftovers promise delicious options.
PERFECT POT ROAST
Ingredients:
3-4 pound chuck roast, frozen
3/4 cup vinegar
3/4 cup orange juice
1/2 cup butter, melted
1/4 cup kosher salt (or less)
1 teaspoon garlic powder
1 tablespoon oregano
1 pound baby carrots
3-4 white potatoes, skin on, quartered
2-3 sprigs thyme
Instructions:
Preheat oven to 275°. Place frozen roast in Dutch Baker. Combine vinegar, orange juice, and melted butter. Pour over roast. Sprinkle roast with kosher salt, garlic powder, and oregano. Lay thyme sprigs across the top of the meat. Put the lid on the Dutch Baker and bake for 4 hours. Then add carrots and cut-up potatoes to the pot. Reduce oven temperature to 185°. Bake 4 hours longer. The roast is fall-apart tender and ready to serve.
Just looking at the picture I can feel all the savory aromas 😋😋
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There’s nothing like it, that’s for sure. Blessings. 🌟✨💫
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LOOKS GOOD ENOUGH TO EAT, CHINA
china.alexandria@livingthedream.blog
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I’m flattered. 🙏🏻
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Reblogged this on LIVING THE DREAM.
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Thanks for “Paying It Forward”. 👏
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Looks great!
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Tastes even better. lol 😜
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I bet! Eat some for me!
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Looks delicious!
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As my kids used to say, “Mom, do we have to have that 1950s meal again?” lol 🤣
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Love it!!!!!
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Pot roast is one of my favorites. This sounds delicious.
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Comfort food at its best, my husband says. 😍
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Orange juice huh? Interesting.
I agree that a slow cooker is definitely the way to go when it comes to pot roast. And why do I always NEED carrots with it. Like . . every time?
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OJ enhances the flavor, in a subtle sort of way. It also tenderizes the meat. 🍃🍊
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I can see that, I likey. 🙂
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There’s a science to it actually. If you add too much, it’ll actually have the reverse effect. 😜
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You’re a scientist, tell you what.
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You’re a good friend. ☺️
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Peace and good weekend. 🙂
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It really looks picture perfect.
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Thanks, Peggy! 🌟🌟🌟🌟🌟
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I always defrost first.. will try this with those flavours.. yummy..
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Either way works. Enjoy! 🌿🌱🍃
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These look absolutely mouthwatering! Have a cheerful Monday!
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Thanks, Kally. I appreciate you stopping by. Blessings. 🌿🍓
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Nothing like a good pot roast, Gail! I do like the idea of saving part of the broth/juice for another dish. That’s brilliant! You can count me as a copycat on this one!
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Yay! Thanks, Laura! You are a great supporter of my cooking ideas. 🍃🌸
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