Pot Roast

My mom made the best pot roast and it was always such yummy comfort food for me. I was in the mood for my mom's comfort food this week so I decided pot roast was in order. Plus, it always helps when the roast happened to be on sale at my favorite grocery store Publix (shout out for my husband) :)

Pot Roast

Yummy Flavorful Comfort Food

1 2-lb bottom round roast
5 carrots
3 celery
1/2 onion
4 cloves fresh garlic
5 potatoes
1 packet of onion soup
salt
pepper
garlic powder
oregano
basil
parsley

1. If cooking in the oven; preheat to 350 degrees
2. Quarter potatoes and chop carrots, celery and onion
3. Wash roast and place in baking dish or crock pot
4. Cut 4 slits (2 on each side) in the roast. Place garlic cloves in the slits
5. Season very generously both sides of the roast with salt, pepper, garlic powder, oregano, basil and parsley
6. Place quartered potatoes and chopped carrots, celery, and onion around the roast
7. Place 1 packet of onion soup in a measuring cup and add 4 cups of warm water. Pour over everything and add more water if necessary to cover 3/4 of the roast and all the potatoes are submerged
8. Sprinkle all the previous seasonings on everything and gently stir
9. If cooking in the oven place lid on pan or cover tightly with foil for approx. 3 hours (time will depend on the size of the roast) and you have reached the appropriate internal temperature and vegetables are tender when poked
10. If cooking in the crock pot cover with the lid and cook on low for approx. 8 hours or on high for 4 hours. Again, the time will vary depending on the size of your roast. Ensure the roast has reached the appropriate internal temperature and vegetables are tender when poked.

Recipe from my Mom