Wifo Pot Roast – A Basic Comfort Food

Wifo Pot Roast

I steal from only the best. In the pot roast world, that is my wife. I present to you a wonderful comfort food.

One of our comfort foods has always be my wife’s pot roast. I decided to try a pot roast but after several hours of research I decided to steal for her and use her technique. I’m calling this a technique more than a recipe. It is simple and basic.

You can start with “hunk of cow” of your choice (something like a chuck roast is good). It can be frozen or fresh (you can adjust the duration of cooking or over temp some to compensate). Put it in a roasting pan with a reasonably tight lid (just make sure it’s big enough for the root veggies that you want to add later). Roast for a few hours than add some ketchup, salt and pepper along with root veggies (amount and type of your choice) and roast a few more hours. Make gravy (see previous post HERE) and you’re done.

Rating

rating system 5

We have this at least monthly and maybe more now that I can make gravy. We love this “over done” when is is just falling apart. Mmm good.

Notes: I think your “hunk of cow” needs to have some fat in it. I had a fresh chuck eye roast. I did trim any large areas of solid fat.

place roast in a large roasting pan

Trim roast of any large areas of solid fat. Lightly salt and pepper and place in large roasting pan or dutch oven. Cover with lid. Place in 325 degree oven for 1 1/2 to 2 hours. (longer if frozen). While #1 prep your root vegetables (vary amount and type if you wish).

add ketchup

After 1 1/2 to 2 hours, remove from oven, remove roast from pan, add 1/2 cup ketchup to liquid in pan and mix will.
mix the ketchup in the liquid

Place meat back in pan and cover top of meat with garlic.
add veggies

Add root vegetables and lightly salt and pepper. Increase oven temp to 350. replace lid and roast another 1 1/2 to 2 hours. Until potatoes are soft.

great looking meal

Remove meat and veggies from pan and make gravy as in previous post.

Wifo Pot Roast - A Basic Comfort Food
 
Prep time
Cook time
Total time
 
I steal from only the best. In the pot roast world, that is my wife. I present to you a wonderful comfort food.
Author:
Recipe type: Main
Cuisine: American
Serves: 6
Ingredients
  • 3 lb chuck eye roast (or other roast)1/2 cup ketchup3 large potatoes pealed and cut into about 1½ inch pieces3-4 carrots pealed and cut into about 2 inch sticks by quartering the pieces1-2 medium onions cut into ⅛th2-4 cloves garlic crushed or minced salt pepper
Instructions
  1. Trim roast of any large areas of solid fat. Lightly salt and pepper and place in large roasting pan or dutch oven. Cover with lid. Place in 325 degree oven for 1½ to 2 hours. (longer if frozen)
  2. While #1 prep your root vegetables (vary amount and type if you wish).
  3. After 1½ to 2 hours, remove from oven, remove roast from pan, add ½ cup ketchup to liquid in pan and mix will. Place meat back in pan and cover top of meat with garlic. Add root vegetables and lightly salt and pepper.
  4. Increase oven temp to 350. replace lid and roast another 1½ to 2 hours. Until potatoes are soft.
  5. Remove meat and veggies from pan and make gravy as in previous post.

Last Updated
September 21 2014

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