Easy Pot Roast Dinner

Easy Pot Roast Dinner

You’ll Need:

• 3 to 5 lb beef roast (I prefer a rump roast or shoulder roast, but most any cut will do)
• large dutch oven or enamel roasting pan or large stockpot for the top of the stove
• 2 large onions
• small bag of carrots cut in oval shape and peeled
• small bag of red potatoes (optional – my husband prefers mashed potatoes with this dish and a side of gravy)
• 1/4 cup of plain flour or cornstarch
•  2 Tablespoons of vegetable oil
• 2 or 3 dried bay leaves
• Dash of salt and pepper
• Water
• Sprigs of parsley

1. Preheat oven to 400 degrees
2. Rinse roast and vegetables, then pat dry with paper towels
3. Pour cooking oil in pot and place in oven or if you want to cook stove top, heat oil on medium-high
4. Coat roast in flour and shake off excess flour
5. Place roast in hot oil and let brown, then rotate to brown on each side
6. Turn down heat to 350 degrees in oven or low-medium if stove top
7. Place vegetables around roast, then season vegetables with salt and pepper as well as meat
8. Put 2 or 3 dried bay leaves on roast, then pour water around roast (keep checking about every 15 to 20 minutes and add water as necessary)
9. Put lid on pot and let roast and vegetables simmer for 1 hr to 1 hr, 20 minutes (check doneness at 1 hr, then cook as needed)
10. Take out of oven and let cook for about 5 minutes on a cooling rack or safe area (you can use the liquid in the pan to make a gravy)
11. Carefully remove roast and vegetables and place on decorative platter, then add sprigs of parsley
12. Enjoy!

Note:  You can also make this recipe in a Reynolds Oven Bag, but you will need to use a frying pan to brown each side of the roast first.