Homemade Pot Roast
By
Blaire Findley
@jennybee1984
1
I made this for the first time last summer basing it on my grandmother's recipe, it reminded me of home. I made it again a couple of months ago and just the first taste was heaven in my mouth. Remember to get a cut of meat that has the bone intact, it makes the meat much more juicier than without.
Rating:
★★★★★ 1 vote
Serves:
4+
Prep:
45 Min
Cook:
1 Hr 30 Min
Ingredients
- 2 1/2 lb
- pot roast (make sure it has the bone in it)
- 1 pkg
- savory pot roast seasoning
- 1 pkg
- white button mushrooms or baby portabello mushrooms
- 1 pkg
- baby carrots
- 1 medium
- vidalia or yellow onion
- 1 Tbsp
- goya recaito
- 1 Tbsp
- goya sofrito
- 1 bunch
- celery stalks
- 1 c
- water or chicken broth
- 1 lb
- baby red potatoes
How to Make Homemade Pot Roast
- 1Preheat your oven to 350-375 degrees.
Wash all of the produce.
Take the bottom of the mushrooms off(they don't always cook well and can tend to be chewy.)
Chop the mushrooms, carrots, celery and potatoes into bite size pieces.
Peel the onion and dice it.
Empty the packet into your roasting pan and add the 1 cup of water. Mix it around to make sure that all of the spice mix has dissolved.
Add both tablespoons of goya recaito and sofrito. Mix it in well.
If you don't have a roasting pan a big metal dish will work also just place aluminum foil over the top very well.
Place meat into the pan and spoon some of the mixture over the meat.
Put all of the vegetables into the pan (arrangement doesn't really matter).
Put the top on the pan (or put the aluminum foil on your pan). Place the roasting pan in the oven.
