PotRoastWMSmall

Double or Triple Duty Pot Roast

Pot roast is way underrated in my opinion. This recipe takes an relatively affordable chunk of meat that takes almost no time to throw together to end up with a velvety tender dinner that can be savored this meal and for several more later.

Pot roast is way underrated in my opinion. It takes an relatively affordable chunk of meat that takes almost no time to throw together to end up with a velvety tender dinner that can be savored this meal and for several more later.
  • 1 (4 to 6 pound) chuck roast boneless or bone-in
  • 2 cups liquid (pureed tomato and/or broth) (I love using my frozen pureed tomatoes from my summer bounty)
  • 1 large onion sliced into rings
  • 2 tablespoons mineral rich salt (I love Himalayan salt)
  • 8 cloves or more garlic
  • 1 tablespoon ground black pepper
  • Optional vegetables to throw in during the last 45 minutes, carrots, parsnips, mushrooms, zucchini (saves having to prepare a side dish)
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