So let’s say you just found out that tomorrow you need to make a delicious dinner that serves six people and, oh, you’ve got work tomorrow, so how will you have time for this?
Don’t worry. I’m here.
Yes, it’s time to make a pot roast, and man, you’ll be surprised at how easy this is!
You will need:
Beef. Boneless, choice, chuck roast is what I picked up when it was on sale.
Potatoes. As many as you like!
Let’s get to it!
Start by opening up your meat.
You may notice this piece of meat looks a little brown. Annoying, but no big deal. It’s still fresh; it’s just oxidized a bit. Anyhow, take it and throw it into the pot, fat side up.
Very good. Now take a few potatoes and wash them. How many? How many do you want? I like a lot, so I went for a lot.
Don’t peel these. You can if you want to, but you don’t need to, and the peels add some nice flavor. Instead just cut them into easily-eaten pieces.
Ok, throw those into the pot. Now add your carrots, corn, and beans. Then add your onion. It’s up to you how you handle this. Me, I lopped off the ends and cut it in half, then in half again. I took two quarters and threw them into the pot just like that. I dislike the texture of onions, but I do like the flavor.
And there we go. Now put a couple of bay leaves on top and you’re good to go. If you aren’t serving dinner until the next morning, you can put this into the fridge overnight. Or you can just put it onto the heat and go! I recommend low for 8 to 10 hours. When you’re done, you get this.
And you also get this.
Notice how wonderful that looks. The meat is just falling to bits. It’s just fantastic!
And there you go. One important note: you’ll notice I didn’t add any water. You don’t need any. There’s enough fat in the meat to create plenty of liquid. And when you serve this, a nice, crusty piece of bread with a little butter won’t go amiss!