It may not look too pretty, but it tastes delicious. A good pot roast with potatoes, carrots and onions is one of my favorite beef meals. It serves as a great economical, one dish, real food meal option! Plus, leftovers can be reworked for additional meals during the week.
- Beef chuck pot roast (2 1/2 lbs)
- 3 baking potatoes, peeled & chopped
- 2 carrots, peeled & chopped
- 1/2 onion, sliced or chopped
- 2 c. beef broth
- 3-4 tbsp. onion soup mix* (It's super easy to make, so skip buying a packet!)
*Onion soup mix: 2/3 c. dry minced onions, 3 t. parsley, 2 t. onion powder, 1 t. celery salt, 1 t. salt, 1 t. sugar, 1/2 t. ground black pepper, 1/4-1/2 t. tumeric. Store in air tight container. Use approximately 3-4 tbsp. per purchased packet of onion soup mix.
(Whoops! I apparently left out taking a picture of this step).
3. Add 2 c. beef broth to pan. Put meat back in pan and cook over medium heat until broth comes to a boil. Reduce heat to low.
One way to use the leftovers is to make a pot roast pocket. These were mighty tasty as well! Make one recipe of whole wheat pie crust, and keep it in the refrigerator until needed again. Meanwhile, make a gravy using the liquid remaining in the pan once everything has finished by adding flour and slowly heat while stirring (about 1 T flour per c. liquid). Next, chop the remaining veggies and meat into small pieces. Roll out dough into a circle (about 5-6 in. diameter). Spoon a small portion of the veggies, meat, and veggies into the center of the dough. (Be careful to not get too much gravy so that it won't leak out when cooking!) Fold over one side onto the other and press the seams. Using a fork, press the seams and poke some holes on top to allow it to remain sealed and vent. Place in 450 degree oven for about 20 minutes or until golden brown.
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