When I got married, juggling a husband, a job, and student teaching was strenuous. We were pretty poor and eating out was not an option. I remember how easy it was when my mom made a pot roast. She put it in the pan and turned the heat on. That was about it. You could throw in potatoes and carrots too. So I did that. It was not good.
I tried again many times throughout the years. I used the stovetop, the oven, the crockpot. I cooked it for many hours, I cooked it for just a couple hours. I finally came to the realization that I must just not like roast beef. Bummer too, because I love those potatoes!
Jenna from Jenna's Journey recently posted about how good her Mama's roasts are. She included a picture that made me want to drool. She had some unique directions that I had never tried before but it still sounded extremely easy. So I bought a roast and baby carrots on my next shopping trip and decided to give it a try. I changed a few things along the way so I wrote them down just in case I loved it enough to make again. It was a success and I will definitely be making it again!
(I failed to get a picture before we began eating. As there were no leftovers, I certainly couldn't take one after dinner. So I stole a random roast beef picture from Google.) Here's my "recipe":
- I heated just a bit of oil in a large skillet. Jenna's recipe called for garlic powder, which I did not have. So I browned a whole clove of garlic in the oil. I decided to leave the whole clove in with the roast while it cooked and removed it later.
- I sprinkled the roast with pepper only and browned both sides in the garlic oil.
- Then I added 1/4 C regular soy sauce, 1 C beef broth, and a large drinking glass of water.
- I brought it to a boil, then covered and simmered it slowly.
- After 4 hours, I added peeled, quartered potatoes.
- About 2 hours later, I added a couple handfuls of baby carrots. There was still plenty of liquid in the pan but I would have added more if necessary.
- I cooked the roast for 7 1/2 hours total.
- As the kids set the table, I made a roux of 2 T butter and 2 T flour. I slowly added hot broth until the consistency was perfect for gravy. (There was still quite a bit of liquid left in the pan.)