Thursday, February 26, 2009

Juicy Oven Roast Beef with Potatoes and Carrots

Doesn't it drive you crazy when you KNOW you put two socks in the laundry basket? You KNOW you washed two socks and you KNOW you put two socks in the drier and yet only one sock emerges. Where does the former partner go? And what do you do with the remaining sock? How long do you hang on before you chuck it?
Well, now I have new LOST items to make me loopy: Pictures of my beautiful pot roast. A couple weeks ago when I made this, I saved a couple of pics right into this file. And now, after a fitful hour or searching, I'm determined that somehow the partner pictures have escaped from my computer, planned a get away with a couple of run away socks and are now sipping virgin Margaritas somewhere near the equator. These things just can't be avoided, and I certainly don't blame myself. Hopefully they'll be a little happier in the new life that they've chosen, even though the rest of us are left behind to pick up the pieces
So here you have my only two shots of my pot roast. I adore making pot roast on Sunday since I can pop it in the oven for the entire 3 hours that we are gone at Church. My family always seems to be hungriest on Sundays after church, so food must be ready immediately to prevent sudden starvation. ( I have a theory that spiritual fulness depletes food reserves in belly; it's very academic and I'll be sure to share it in some other post.) There will be plenty of food to share, so invite another family to join you for dinner. And if you snap a few pictures and some get away, don't say I didn't warn you. Just try to be happy for them.
Money Saving Tips:

Many markets have two-for-one sales on pot roasts and luckily they freeze beautifully. Otherwise, it's reasonable to pay around $11 for a nice roast for a memorable Sunday dinner and fantastic leftovers too.
Oven Baked Pot Roast with Potatoes and Carrots
Estimated Cost: $15.00 for 8-10 servings
Notes: I use loads more veggies-so feel free to double-if you love them like I do.
1 tablespoon cooking oil
1/2 cup flour
1 3 lb. pot roast (chuck, rump, etc.)
2 cloves garlic, minced
1 onion, finely chopped
2 (14 ounce) cans beef broth
1 8 ounce can V8 or tomato sauce
1 heaping tablespoon brown sugar
2 teaspoon Worcestershire sauce
1 tablespoon vinegar (I like red wine, balsamic, or cider)
6-8 potatoes, peeled and cut into 1 inch pieces
1 1 lb. bag baby carrots (I halve them lengthwise, but it isn't necessary)
chopped fresh parsley
Preheat oven to 325 degrees. In a roasting pan over medium high heat, preheat oil. Coat pot roast with flour and sprinkle with salt and pepper. Brown pot roast on all sides. Add garlic and onions to pan when pot roast is almost finished; stirring vegetables to keep them from browning. Pour in beef broth, V8, brown sugar, worcestershire sauce, and vinegar. Ideally you will cover tightly with foil and bake for two hours, uncover and add potatoes and carrots and bake another hour. HOWEVER-I often put the potatoes and carrots right in from the beginning, reduce the heat to 300 and bake the whole thing for 3 hours, covered tightly with foil. Sprinkle with fresh parsley just before serving.
Next Up:
From Scratch Thrifty Cowboy Beans in the Crockpot

50 comments:

Lisa said...

This looks delicious! We have dozens of lost socks somewhere in our house.

chocolatechic said...

I hold onto unpartnered socks for at least 6 months...then they are turned into dust rags, or some other thing.

I don't pitch socks.

Peter M said...

Yes, 'tis a gorgeous roast!

Cathy said...

I am with you, Prudy -- I try not bregrudge socks and lost pictures for going off and pursuing happiness elsewhere. This pot roast looks amazing. There is just no better Sunday dinner.

Maria said...

Funny, I am always missing socks!!
Great comforting dinner here!

wosnes said...

Pot roast or brisket make the best Sunday dinners -- and leftovers for the rest of the week!

Bridgett said...

Ah, these is heaven in a pan. Love roast beef and the veggies look so welcoming. This is a wonderful meal in my opinion.

Catherine said...

I'm sorry about your pot roast pictures. Just give it some time, things will get better. =) The pictures you posted look pretty great to me. And I can't wait for the cowboy beans in the crockpot!

Catherine said...

I'm sorry about your pot roast pictures. Just give it some time, things will get better. =) The pictures you posted look pretty great to me. And I can't wait for the cowboy beans in the crockpot!

Mandi (a.k.a MissMandiGirl) said...

Mmmm.. I haven't made a potroast in awhile!! This looks and sounds delicious!!!!

P.S. I find when a saved picture comes up missing for me that usually means that I saved it in a different folder by accident.. hehe!

Jamie said...

Beautiful roast! The sock monster has stolen too many socks tto count in my house! I think I will try your recipe this Sunday! :)

Anne said...

I totally know what you mean about the socks- they make me crazy!

As for the Church theory, I know that around my house, by the end of the block my husband is ready to eat a hymnal. Half the snacks in the diaper bag are for him, let's be honest. I think this beautiful roast would hold him though- yum!

Rindy R said...

I can almost smell your house through these pictures! Looks great and I bet it taste even better. Thanks for sharing!

Marjie said...

Beautiful! I love a good roasted Sunday dinner - pop it in the oven and forget for hours! And how do you know the runaway pictures and socks are sipping virgin margaritas? They're probably singing that Jimmy Buffett song...

Emily said...

Losing socks drives me crazy too! I thought that moving from a house of 8 to 2 would solve that problem but it still continues even after marriage!
Your pot roast still looks so good! This is my hubby's fav!

Mags said...

you sure do make a beautiful roast! can't wait to see how it tastes. look inside the rim of your washer, socks like to hide out in there!

jenjen said...

Mmmm - I love pot roast! Especially for Sunday dinner! And those pesky socks! I have a bag filled with mateless socks - where do they go???

XOXOXO
Jen

taffi said...

oh, that looks yummmmmy. I've been wanting a good oven-roasted beef recipe - I usually use the crockpot, but I'd love to have the option for using the oven and have it turn out juicy...

The Blonde Duck said...

That is a mighty fine pot roast. I can't wait for the cowboy beans!

cutie pie said...

I'm going to try and make this on Sunday looks good. Although...I've never left the house with the oven on. But I'll take your word for it and do it anyway.

Prudy said...

Cutie Pie:
I wouldn't do it with a turkey or anything that would splatter grease, but I will do it with a covered baking dish. Just the same, make sure you have a way for a neighbor to get in your house just in case you get stuck returning later than you planned. Good luck and I'm sure you're going to love it!

Marie said...

You can't beat a good potroast after church Erin!!! I usually use my crock pot for this because I am usually gone for more than three hours. One of the drawbacks of having a husband on the Bishopric and only having one car I'm afraid!! Yours looks delicious! OH, and I am not sure where the lost socks go . . . I think there must be a hole in the centre of the earth where they are all par-tay-ing together, along with their friends the lost mittens!

Tanji said...

My roast is thawing right now. Then I can use my crock-pot for a mixed berry cobbler that I've been wanting to try. This looks soooo much better than crock-pot roast. Everything starts to taste the same in that thing. We have early church now - so I'll just make it when we get home. Thanks Prudy! Yummy!

Michal said...

i am lazy and usually do crockpot roasts on hungry sundays, but this looks better. as soon as i get my new oven in, i'll be sure to try it. by then, i will be burned out on the crock pot!

Suzie said...

Looks wonderful - and I hope the escapee photos are kicking up their heels with the socks. In my experience, the missing socks neevr return to look for their mate until exactly 48 hours after you have thrown them out.

cutie pie said...

So...I made the roast and my house didn't burn down while I was out. I should have trusted you from the start. It was delicious and it made the best sauce too. I was already salivating when it was browning and I hadn't even put it in the oven yet. Worth the wait, I will make this again.

Prudy said...

Yeah Cutie Pie! I'm glad you liked the roast AND that the house didn't burn down. I was hoping for both!:)

My Ice Cream Diary said...

I make pot roast all the time and it never looks as good as this. I'm definitely going to try this next Sunday. Luckily I happen to have one of those buy one get one free roasts in my freezer. =)

Carrian said...

Yes, actually it does drive me crazy that I have one sock sitting next to me and I am hoping that it is in the next load that is currently tumbling away in the dryer. The roast looks DELICIOUS!!! I can't wait to make it.

Allison said...

Pot roast is actually one of those things that most people love, but have (had) never made. I think that it is because that about 40% of the time my mom's pot rost was delicious, and the other 60% of the time it was dry and tough.

Your ingredients sounded delicious, and I trusted you not to have a dry tough roast so I made it last sunday! It was tender, flavorful and delicious. My only concern was the amount of liquid/sauce. Is some of it supposed to cook out? By the end, even though the roast was delicious, it looked more like pot roast stew there was so much liquid. Was my pan too small? Should I have reduced the amount of liquid for a 2.5 lb roast? Any advice?

Prudy said...

Allison:
I probably like mine on the juicy side. Especially if you shred you cut your beef right in the pan-it'll soak up all of those juices. Next time reduce the broth by half and see how you like it. If you ever end up with too much juice (which is going to be different every time-depending on meat), when you are ready to serve, remove the pot roast and vegetable to platter and boil down the juices on the stovetop right in the roasting pan. You can also make a roux of equal parts butter and flour and whisk it in to get a really sumptious gravy. Boil for at least five mintutes. I'd say about 4 tablespoons of each would be great. Good luck! T

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slowcountry said...

Just reading the blog and looking at that roast made me follow. DELICIOUS.

Tanya said...

Tried it last night. The meat was so tender and moist. It was wonderful. Have you ever tried it without the V8 juice. I thought some parts of it were too sweet from the tomato juice. I think I'm going to try it without next time. Great recipe!!

Anonymous said...

Can i first mix together the beef broth v8 worcestershire sauce brown sugar vinegar and then pour them

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