Blue Plate Monday ~ Pot Roast

You know my friend Kelly is doing a very cool thing on her blog – Blue Plate Mondays.  If you havent ventured over…do it!  You won’t be sorry.  She has a beautiful blog and wonderful recipes!

Here’s my contribution for today: Pot Roast

I used a eye of round roast. About 4 pounds for our family. It was a very lean cut of meat…not my favorite but I knew Husband likes this cut.  You will also need ground cayenne pepper, a large white onion, salt and black pepper to taste, plenty of fresh garlic, fresh carrots and potatoes…whatever is needed for your family – or whomever you are serving.

Here’s how I make a roast:

Preheat your oven to 325. Be sure your roast is completely thawed. You will need 8-10 gloves of garlic, one large white onion and ground cayenne pepper. Be sure and pour some pepper into a ramkin or small bowl, you dont want to contaminate your pepper shaker by dipping a meaty knife in it! Discard your left over pepper when finished. DUH!


Stick your very sharp paring knife into the roast and make Xs. Cut your garlic into strips that will fit in the Xs. Use all the garlic, which will make about 20 Xs


Then dip your knife in the cayenne pepper and stick the meat – say 20 or so times.

Put just enough oil in a skillet to coat the bottom and heat it for a few moments…of course not TOO hot…dont want a fire! Then place your roast in it, turning and browning it on all sides.


Remove it and place in in a roasting pan with a lid -spray both pieces with cooking spray. Slice your onion into fairly large pieces and saute in remaining oil in skillet just until becoming transparent. Add to the roasting pan.



Add 2 cups water to roaster. Cover and place in your preheated oven and cook for 2 hours. Check periodically to be sure it hasnt dried out. Scrub fresh carrots and new potatoes (these are from our garden…arent they beautiful!?) and set aside.


When your roast has been cooking 2 hours, add your carrots and potatoes. Salt and black pepper to taste. I just snip the ends of the carrots and put the potatoes in whole. If you have to use larger bought potatoes, cut them into 2-3 inch pieces…same for bought carrots. Cover again, return roaster to oven to cook an additional hour or until potatoes are done – not mushy…still firm but cooked through. There you have it! Easy as pie! Oh heck, you need a pie recipe too! Maybe later in the week!


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We love pot roast at our house!! It’s a pot roast day outside too, rainy, dreary & chilly!!! Maybe I should whip out the crock-pot before I leave for work.


YUM !!!!!!!!!!!!! Our daughter loves Pot Roast.


Oh, Susan! Your carrots and potatoes are perfect. I bet this was delicious!

That looks pretty tasty Susan! I love pot roast and so does Todd. I usually use my crock pot to cook mine.

Oh MY! I am soooo hungry now!