Okay, so you notice the photo of the beautifully roasted beef on the photo and are probably thinking, "that's roasted, not baked," but the title wouldn't be as catchy. When I was younger and living at home with my mother, I wasn't too much into pot roast, much like my 10 year old's attitude toward the pot roast I make. As I gradually became more mature in age, my taste in certain foods have changed. As an example, as a child and young adult, I couldn't stomach the taste of bananas. Now, I don't mind them as much. And in the winter months in Georgia, my adult taste buds crave hearty soups and dishes, particularly, pot roast with savory flavors. This is one of my favorite recipes for roast and one I will keep in my (mental) catalog of recipes.
Simple and Quick to put together!
Ingredients:
Chuck Roast
Olive Oil
Yellow Baby Potatoes
Onion Soup Mix
Carrots
Step 1. Preheat oven to 350 degrees.
Step 2. Put enough water to cover the bottom of the roasting pan.
Step 3. I used a pre-seasoned roast (Bourbon and Brown Sugar) from Aldi which, in my estimation, is the reason for the amazing flavor when combined with the seasoning mix for the potatoes (Step 3). Take the roast out of the package and place in the bottom of roasting pan.
Step 4. For the potatoes: Rub olive oil over the baby yellow potatoes. Depending on how many bags of baby potatoes you use, you may have to use 2 packets of the onion soup mix. Toss the olive oil-covered potatoes and the onion soup mix until fully covered. Pour into roasting pan on the sides, not on top of the meat.
Step 5. Open the bag of baby carrots and pour into roasting pan on top of potatoes. However, if there is room in the pan for one side for potatoes, and the other side for carrots, do that instead.
Step 6. Roast for 45 minutes per pound or until internal temperature reaches at least 145 degrees.