homemade pot roast
(1 RATING)
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.
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prep time
45 Min
cook time
1 Hr 30 Min
method
---
yield
4 +
Ingredients
- 2 1/2 pounds pot roast (make sure it has the bone in it)
- 1 package savory pot roast seasoning
- 1 package white button mushrooms or baby portabello mushrooms
- 1 package baby carrots
- 1 medium vidalia or yellow onion
- 1 tablespoon goya recaito
- 1 tablespoon goya sofrito
- 1 bunch celery stalks
- 1 cup water or chicken broth
- 1 pound baby red potatoes
How To Make homemade pot roast
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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