I’ve done quite a few versions of pot roast, most of which are ones made in a crockpot, but this one is my favorite. It’s baked in the oven and comes out full of flavor and moist as can be. It’s fairly simple, almost as easy as a crockpot recipe. The only extra things that you have to do are briefly cook the onions and brown the sides of the meat. Yeah, you have to wash one more pot tonight. Shucks.
I served it over mashed potatoes, but it’d be great on top of rice (that’s the Asian part of me.. rice with everything)! From Spice Ame Cooks.
Pot Roast with Onion Gravy
Ingredients
- 3 lb. pot roast
- 1 large onion – sliced (I used red)
- 1 t. salt
- ½ t. pepper
- 2 small cans cream of mushroom soup
- ¼ c. Worcestershire sauce
- ¼ – ½ t. red pepper flakes
- ¼ t. garlic powder
- ½ t. cumin powder
- 1 container of the beef stock concentrate – or 1 mashed up beef bouillon cube.
- Few dashes of tabasco
- 2 bay leaves
Directions
- Preheat oven to 350. Sprinkle the meat on both sides with salt and pepper.
- Brown both sides of the pot roast over high heat for 2-3 minutes per side. After you're done browning, place the meat into a 13x9 dish.
- Slightly brown the onions in the same pan that you cooked the pot roast in for about three minutes. When they're done, pour them over the meat.
- Finally, make the sauce by mixing together all of the remaining ingredients. Pour over the meat and onions. Cover tightly with foil and bake for 3 – 3.5 hours. Allow to sit for 10 minutes before serving.
I love the look of the gravy. It will further enhance the taste of this pot roast. I think the same can be done for roast chicken recipes.