Before I even get started, let me state that I (generally) don't like beef. I don't eat hamburgers and I prefer to use turkey in my meatballs instead of ground beef. I don't even like steak. It's just the way I am. I can't help it.
With all that said, I really enjoyed this pot roast. And yes, it's a beef pot roast. Special shout out to The Pioneer Woman for putting me on to this recipe. It was easy (although I learned that beef is more expensive than poultry or pork) and my husband thought he had forgotten our anniversary when I put this meal on the table. (He's a meat-eater who got stuck with a white meat-loving spouse.) It was just that good. I've also served this pot roast for company and it went over really well. It made at least eight servings, but I'm sure the leftovers would be delicious on sandwiches.
|Four pounds of thick, marbled beef... a rare purchase for me.|
|Carrots and onions, ready to be browned in the pot.|
|Ready for a four hour excursion in my oven... the house already smelled amazing!|
It felt good to branch out and try a recipe that isn't in my normal repertoire. I also felt great to make this completely from scratch without using any processed ingredients. If you have 30 minutes of hands-on time, plus a few hours at home, you can make this pot roast.
Want the recipe? Get it here.
|Serve with mashed potatoes and the vegetables... all is right in the world.|