Pot Roast
It's week two of vintage month on Cooking with B.S.! And we're featuring the most the oldest recipe ever, cooked meat. There is something appealing about simplicity. Maybe it's having fewer dishes to clean up after the meal is cooked or perhaps it's when you don't muddle the meat with every spice under the sun its true flavor comes out. Or perhaps these vintage recipes remind us of a simpler time, a better time, a time before quinoa.
Pot Roast
- 1 lbs. Beef Roast
- 2 Carrots
- 5 Celery Stalks
- 1/2 Medium Yellow Onion
- 3 Potatoes
- Salt and Pepper
- Preheat the oven to 375°
- Coarsely chop all the vegetables except the potatoes.
- Place the roast in a pan or in a "pot" and add a dash of salt and pepper. Place the chopped vegetables around the roast. Add another dash of salt and pepper to everything in the pot. Put the lid on the pot and place the pot in the oven.
- Bake for 15 minutes. Stir all the vegetables around and turn the roast over. Cook for another 15 minutes.
- Coarsely cut up the potatoes and add to the pot. Continue cooking for another 30 minutes.
- Slice and serve.
Photos by Katy Weaver
