Happy new year everyone! I hope 2015 will bring everyone much health, wealth, happiness, and joy all year long!
It is New Year’s Day here in Los Angeles, and it is quite chilly outside. A perfect day to make a homestyle Dutch Oven Pot Roast! I love New Year’s Day, because it is a day of fresh starts. A day of planning goals for the year ahead, and starting something new.
I am planning on saving some money using the 52 week savings plan. I’m planning on losing weight this year and eating more healthy. I love the feeling of starting anew, because I get another chance to accomplish my goals and I feel excited about it.
This year I also hope to grow my blog even more because I love to share whatever I’m working on, whether it is cooking, crafts, DIY, cake decorating and more. And I’m thankful for all of my followers and blog visitors. I have been having so much fun connecting with new people and blog hopping. And I must say that Pinterest has become my new obsession.
So for the start of what I know will be an awesome year, I wanted to share my family recipe for a simple pot roast, that is perfect not only for a Sunday dinner at home, but also a holiday like today.
I love this recipe because not only does this pot roast creates such a wonderful aroma, but the meat becomes so tender after it slow-roasts. And the vegetables are the most tastiest of all in this dish. My kids never complain about finishing there veggies while eating this classic family meal.
I love baby Yukon potatoes. You don’t need to peel or even
Cut them too much, and they absorb so much flavor.
It is important that the chuck roast gets a good sear
On both sides.
The veggies look so pretty surrounding the roast!
A little sprig of rosemary goes a long way in this dish.
Look at how the vegetables have soaked up all of that
Beefy goodness:)
The roast becomes so tender, it just melts in your mouth!
Pot roast never goes out of style, and with the right cast iron Dutch oven, it can’t get any better. So try this recipe, it is sure to become a family favorite!
3 pound boneless beef chuck pot roast
1 can of beef broth
1/4 cup low sodium soy sauce
Salt and ground black pepper
1/2 teaspoon garlic powder
3 stalks of celery cut into quarters
6 carrots cut into quarters
1 sprig of rosemary
2 1/2 pounds of baby Yukon gold potatoes halved
1/2 teaspoon Italian seasoning
2 tablespoons olive oil
Preheat oven to 350 degrees.
In a large bowl, add potatoes, carrots, onion, celery. Add 1 tablespoon olive oil and sprinkle vegetables with some salt, pepper and Italian herb seasoning. Mix to combine, and set aside.
Season both sides of beef chuck roast very generously with salt, pepper and garlic powder. In a large Dutch Oven, place 1 tablespoon of olive oil, and heat on medium-high heat. Sear beef chuck on both sides until browned, about a minute or two each side. Add vegetables and spread around roast. Pour beef broth and soy sauce over top of roast and vegetables. Place a sprig of rosemary on top for some added flavor. (Optional) Cover and let roast for 3-4 hours or until beef and vegetables are tender. Serve on a platter, familystyle and enjoy!
*Disclaimer – please note that this post may contains affiliate links, meaning that if you were to make a purchase through one of these links, I would receive a small commission. Please see my disclosure