The Perfect Pot Roast. Simple to make, tender and so delicious!
Whew. The holidays are over. The tree is down, the house is cleaned and all the treats are gone. No seriously, I had a wonderful holiday season, but I love to get back to normal. I actually really love January. I love it’s fresh-start feel. I love the dark nights. I love the cold crunchy weather, the flannel sheets, skating, and of course all of the tummy warming dinners!
Like so many resolutions made to get healthy this time of year, I do have a family goal to eat homemade, healthy dinners. I like to cook. And I like my family to eat at home as much as possible. So to start off the year, let’s eat good food. Real food like this Easy and Delicious Pot Roast. So good…and you can use the leftovers for soup!
Pot Roast Recipe Tips:
- I like to use a large roast (at least 4 pounds), because I want the leftovers for soup. See below for a simple soup recipe for dinner the next night!
- I buy inside round roasts, they are inexpensive and tasty after long roasting. You can pretty much use any kind of roast you find in your grocery store. Remember the meat doesn’t have to be expensive to be delicious! The less marbling the meat has, the longer it cooks in the broth, the more tender it will be.
Hearty Beef Soup Recipe:
- The next day, to the left overs (including the gravy) I add another 1 L of beef broth, some extra veggies (chopped carrots, celery and onion – for extra flavour you can brown these in butter first), and some pearl barley (about 2 tbsp dried), season to taste, and simmer for about 45 minutes. Voila, we have soup for dinner! Serve with crusty bread! Yummy and easy!