Grandpa’s Pot Roast

This recipe holds a lot of fond memories for me. It was a meal my grandpa would often make when my brother and I would sleep over. My grandma would make flaky biscuits and a big salad with bacon bits to go with it. I’m smiling just writing about it. 🙂

Grandpa’s Pot Roast

While many turn to a slow cooker or pressure cooker for pot roasts, nothing beats a few hours in the oven with very simple ingredients.
Course Main Course
Cuisine American
Servings 8

Ingredients
  

  • salt and freshly ground black pepper
  • 3-5 lb chuck roast, rump roast, or top sirloin roast
  • 2 onions, peeled and quartered
  • baby carrots
  • Russet potatoes, peeled and quartered
  • sweet potatoes, peeled and quartered
  • 1 cup beef stock
  • 6-8 garlic cloves, peeled

Instructions
 

  • Preheat the oven to 300 degrees F. 
  • Add potatoes, onions, beef stock, and carrots to bottom of Dutch Oven. Place roast on top.
  • Generously salt and pepper roast.
  • Make 6-8 slits in top of roast, large enough to fit garlic cloves into slits. Push garlic halfway into each slit.
  • Put the lid on, then roast for 2-2.5 hours for a 3-pound roast. Remove roast when internal temperture is 165 degrees. Let sit in the covered Dutch Oven for about 20 more minutes before removing to cut.

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