Simple Weeknight Pot Roast Recipe

Simple Weeknight Pot Roast Recipe

Over the past week or so, we have been taking a trip through a delightful meal that you can either make ahead and/or cook everything together in the oven at once. So far we have made Roasted Garlic,Roasted Butternut & Garlic Mash, Lemon &Honey Vinaigrette, and Undercover Kale Salad. The end of this meal is the star of the meal..a simple weeknight pot roast recipe!

For me, this awakens memories of Sunday family dinners and mom putting the roast on to cook before church and rushing the two blocks home after church to make sure it wasn’t overcooked. We may explore my version of the traditional pot roast at a later date, but for today we are going to explore this simple recipe that completes out meal.

The Roast

You can really use several cuts of beef roast for this meal. Usually whatever is in the freezer is what makes it into the pan for this recipe. Just know that some of the tougher pieces of meat may need a little more beef broth in the pan. (If you don’t have beef broth, you can make a replacement by using beef bouillon cubes and dissolving them in hot water.)

Once the meat is in the pan with the beef broth, you will also want to tightly cover the pan with foil to make sure all of that steam has a chance to break down the meat.

I have also found that the meat you buy makes a difference too. This recipe is great with any roast you get from the supermarket, but it is even better with a high-quality roast. When the checkbook allows, I try to buy grass-fed beef which I have found makes a huge difference on the taste buds.

Remember, this whole meal can be made at the same time!

Slices of pot roast on a bed of butternut squash mash beside kale salad

Simple Weeknight Pot Roast Recipe

Ingredients

  • 1 approximately 4 lb Beef Roast
  • 1 C Beef Broth
  • Salt and Pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Take out your roast from the frig and pat dry.
  3. Sprinkle with salt and pepper on all sides.
  4. Pour Beef Broth in a 9 x 13 pan.
  5. Place roast in oven and cook for 1-1 1/2 hrs until internal temperature reaches 145 degrees for a warm pink center or 150 degrees for a slightly pink center.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 916Total Fat: 58gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 363mgSodium: 349mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 92g

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