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