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Damned Good Pot Roast

Photo by OZphotography
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Winter’s here and our weathermen vow it will be a bad one. I’m digging out turtlenecks and checking mittens for mates. The good thing is I can use the oven and not only enjoy the extra warmth, but also the marvelous aromas.

Like all the menus posted here, this has been prepared many times for tough critics and has always been well received. Give it a try and, please, let me know how your critics respond.

female chef

Damned Good Pot Roast
Asian Salad
French Bread
Dry Red Wine – Cabernet Sauvignon


Photo by OZphotography

Damned Good Pot Roast

  • 3 – 3 ½ pound boneless chuck roast
  • 1 cup or so of beef broth
  • 1 clove pressed garlic
  • 5 red potatoes, quartered
  • 1 tsp. dried oregano
  • 1 medium onion, quartered
  • ½ tsp. lemon pepper
  • 15 mini carrots
  • 3 tbsp. olive oil
  • 2 tsp. cornstarch
  • ¼ cup beef stock

Preheat the oven to 325°F

Combine garlic, oregano, and lemon pepper to form an herb paste. Rub evenly over the meat.

Heat the olive oil in a Dutch oven on medium-high. When the oil shimmers, carefully brown the roast on all sides.

Pour in beef stock until it is half way or so up the meat. Add the onion. Cover and bake in the oven for 1 hour 45 minutes.

Spread the potatoes and carrots around the meat. Roast for another 30 minutes or until vegetables are tender.

Remove the meat and vegetables to a serving platter. Keep warm under foil while you prepare the gravy.

Strain the liquid and skim off any fat. Return the liquid to the Dutch oven. Heat on medium. Combine the cornstarch and remaining beef stock. Pour into the simmering liquid. Increase heat and boil the mixture for 1 minute or until thickened, stirring constantly.

Serve the roast and vegetables with the gravy on the side. The French bread is marvelous for dipping!

This is a perfect leftover for another dinner or lunch. It freezes beautifully.

Asian Salad Dressing

  • ¾ cup olive oil
  • ¼ cup cider vinegar
  • ¾ cup sugar
  • 1 tbsp. Worcestershire
  • ⅓cup ketch-up
  • pinch salt
  • 1 small onion, chopped

Beat all the ingredients together well.


  • 1 lb. mixed lettuces
  • 3 hard boiled eggs, chopped
  • 1 can bean sprouts, drained
  • ½ lb. bacon diced, fried crisp
  • 1 can sliced water chestnuts, drained

Use a variety of lettuces for more texture and taste. Toss all the ingredients, in a large bowl.

Refrigerate until meal time. Scale this down to the right number of people you plan to serve as it does not last for the next day.

Happy Cooking!

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