Hey folks. I have done a pot roast recipe here before. This is just a small variation of it. Thought I would post it though. I had time to take some pics during the early steps so I figure this was a good opportunity to show how things look in stages from beginning to end. Hopefully this helps anyone who is unsure of how things should look. I find it helpful to see things in progress. My fave cookbook is one called step by step baking. I love that it shows all the steps in pictures. I am a visual person so I find this helpful. Hopefully you will too. Here’s a pic of the finished product for you before you start the recipe. Enjoy!
Mini-me’s Pot Roast:
Small roast (I used a small blade roast)
1 large shallot, diced
1/4 red onion, diced
4 garlic cloves, peeled and minced
Salt to taste
Bouillon (I used better than bouillon vegetable base,it’s my fave)
Small bag of baby carrots
4 or 5 red potatoes
Barbecue Sauce (mini-me’s fave is bulls eye original)
Preheat oven to 350 degrees.
Spray a dutch oven with non stick spray.
Lay in some baby carrots on the bottom of the dutch oven.
Heat up a pan and add a nice amount of olive oil to it. Once it starts to sizzle a bit carefully lay the roast in the pan. Sear all sides including the edges. Lay the roast on top of the carrots. Set the pan you used for searing aside, do not wash it.
Now dice the onion and shallot. Add a touch more olive oil to same pan you used for roast(do not wash it!) Over medium to low heat saute the onions and shallots until they start to go a nice golden colour. Minced garlic can be added and continue cooking for about 2 minutes.
Now pour this onion/shallot/garlic mix over the roast. Then top with a touch of salt.
Now your pan should look like this, make sure you do not wash it. The flavour from the roast and onion/shallot/garlic mix will add so much to the end product.
Now add about 1 cup of water to the pan and bring to a boil. Add about 1-2 tablespoons of bouillon to the pan and boil for a couple minutes. Then pour this into the dutch oven, do it to the side, not over top of the roast as you don’t want all the good stuff sliding off the top.
Now cut up and add the potatoes around the edges of the pan.
Now cover the pan and put in the oven at 350 degrees.
Cook covered for about 1 and 1/2 hours. Check to see if it’s almost done by cutting into the meat a bit. Depending on how you like your meat (I like mine well done,no red) you can decide if you are ready to uncover the pot. This is when you take the onion/shallot/garlic mix on top and slide it off into the potato and carrots.If your meat is almost to your liking add barbecue sauce to the top of the roast and put back in the oven for about 15-20 minutes. Then add another layer of barbecue sauce and put back in for another 15-20 minutes.
Remove and let stand for about 10 ish minutes.
You can cover the vegies while the meat rests. Or leave uncovered, it should still stay warm enough.
Now you can plate your vegies. Then cut up your meat. Serve. Delish.
Kiana loves roast with barbecue sauce on it. She finds it very steak-like. She really loves the bulls eye original. So that is what I use. Really hope you like this version. Pretty simple to make.
Including a photo of my fave bouillon. My sister sends it to me. I love using this stuff. It’s such good stuff, and the vegetable base is so rich it is perfect for roasts.
So tomorrow may be a steak pita recipe. Not quite sure yet but that’s the way I’m leaning. Then the next week should be some healthy recipes. Mini-me is doing a project for exercise science class and a big part of it is documenting a healthy eating plan for a week. So should be more healthy options on the horizon. Should be fun. I always enjoy a challenge.
Photos missing due to a G+ incident, will be restored soon.