My Simple Sunday Pot Roast, Plus 2!!

Oven 375, 325

Time 3 1/2 to 4 hours

A pot roast is a great meal plan on the weekend for leftovers for the week, when you are busy with kids, and work, etc. it saves time and money..

This is simple and I get at least 3 meals out of the one dish, depending on the size of your family.

I was told by a meat manager years ago the best pot roasts are chuck roasts with a little fat for flavor and tenderness....you can also use round roasts, but I have always stuck with chuck, and has worked great for me..

I am not a fan of searing, sounds like extra work to me, so I use the following recipe:

Preheat oven to 375 degrees, place a 4ish pound roast in a lightly sprayed roasting pan sprinkle with salt and pepper and roast for an hour uncovered, then I remove to an oven proof dutch oven, top with some worcestershire sauce and pour some low sodium beef broth around roast to about 1 inch..then lower oven to 325 and roast covered another hour, then add vegetables and potatoes of choice, another half cup of beef broth, (or rest of can) a bay leaf and top the roast with 1/2 of a 6 oz can of v-8 low sodium juice...cover again and roast until veggies are done and meat is tender....about an hour to an hour and 15 minutes...let meat set at least 15 minutes tented to distribute juices, in the mean time, you can thicken the broth, or use as is. Tip: if you are a fan of garlic can add several whole cloves also, but not necessary....

For a hash, just simply chop some of the veggies, potatoes and meat, sautee in oil or butter till crisp and top with your egg of choice, poached or fried are our favs...

For my sandwich/cracker spread I pulse some of the beef/roast in a food processor of some type, whatever you use, with some onion, then add some good gourmet mustard, a dollop, and some mayonnaise, enuf to make nice and moist for spreading....Tip: I have also used a creamy horseradish sauce in place of the mustard, works great also...