Yes, but we also include turnips and rutabaga. I've been tempted to add beets but don't want it to look like a murder
this post was submitted on 05 Jun 2025
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I do once in awhile, usually if I see a good looking pot roast on sale. I usually use this recipe, it's for beef stew but it also works as the liquid for a pot roast. https://www.fromvalerieskitchen.com/classic-stovetop-beef-stew/#wprm-recipe-container-60964
The easiest pot roast recipe:
- One chuck roast
- Carrots
- Potatoes
- 1 head of garlic
- Two packets of brown gravy mix.
- Two packets of ranch dressing mix (yes, really).
- Two packets of Italian dressing mix (yes, really).
- Browning & seasoning sauce.
- Beef stock
- Combine packets in a bowl, and stir to evenly combine.
- Rub pot roast with a few dashes of browning sauce, until evenly covered.
- Chop carrots and potatoes into large chunks.
- Peel garlic cloves.
- Fuckin throw everything into a slow cooker.
- Sprinkle seasoning mix over everything.
- Add about an inch of beef stock to the bottom of the pot.
- Set slow cooker to low, and fuck off for like 8-10 hours. Or if you’re using a leaner cut of meat, set to high and fuck off for 5’ish hours instead.
All the time.
📡📡📡
Who can afford beef?!
4 ingredients;!?!? Who can afford that? Best I can do is 2.
Fuck yeah, I'm making one this weekend actually
....I can't find it.
Where's the Ed Sheeran bit? I'm sure there's a reference in there.
Is he the carrot? He's the carrot, isn't he?
Oh he's in there
The potato?
Hmm... Maybe potato.
Carrot. Because he is a ginger. Like carrot top.
squint
I'm not British, so I don't cook my roast.
You roast your cook?
They eat it raw.
I roast the roast, as it's proper.
Wife makes it at least once a month.
Yeah she needs to add a little more salt on the carrots
Pretty common here in the Midwest.
I prefer to do my roasts on a bed of aromatic mirepoix. I'll cook the potatoes separately.
(Click saving) this guy (and myself) move the potatoes to another ceramic, add celery to the carrot-onion mix & chop that and leave it under the roast
Bit more info, this is a common combination for stocks, soups and stews in French cuisine, traditionally 2:1:1 ratio onions to carrots and celery.
In Italian cuisine the essentially same thing is Sofrito, there is also the Cajun Holy Trinity which varies ingredients but is for similar purposes.
This is kind of a staple for a lot of quality cooking, you should at least make a stock from scratch at some point in your life and you'll see why these combinations are so important if you do so.
Nah. Nothing wrong with it, but I either don't have time for roast or have better things (to my taste) to cook with that time.
Crock pot or pressure cooker will work just fine, just set the timer
That's one of the meals I first cook when Fall begins, and a big 'ol vat of 5 meat chili.
No. Vegan now.
You should try this recipe, then.
Best seitan roast I've had.
Wow! That looks complicated but looks delicious!. I have to learn about saitan.
I'm totally dumbfounded and brains splattered. WTF! How did I go 4 years of vegan without learning about this stuff!
Goals: Fajitas Philly cheese stake
If can get this done, I will die a happy man.
I haven't done that for at least two weeks.
Pot roast? Cook pot roast? No, beef is too expensive, I just cook the pot.
Nothing wrong with a pork roast.
The smell from my childhood strongly disagree with you
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Ngl, I hate cooked carrots. But I'll throw the rest together in a pan with a pack of Lipton French Onion soup mix. Reminds me of my grandma.
I hate boiled carrots.
Boiling gets the sweet carrot flavor out of the carrot and into the stew. It's like onions and celery, the point is not to have mushy bits of formerly flavorful vegetables, but to have those flavors in the food. If you're making a mirepoix for soup or stew, it is a mistake to leave big chunks or slices of carrot intact.
Roasted carrots are different, though, I agree.
Carrots in a stew, great. Boiled carrots as a side dish? Let's throw all that flavor down the sink. See you in hell aunt Ellen
This is why there are varying carrots in my stew.
Some go in early to get that carrot flavor in the stock, which I like, but that makes them mushy and gross.
So I usually try and get the first carrots out before the potatoes go in, and then it's kind of a guess on my end when to put more carrots in so they're nicely cooked but not overdone.
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I've switched to Ropa Vieja with rice. It's so much better and can easily freeze leftovers.
I actually just finished eating that half an hour ago. In the instant pot with some sauce. Good stuff.
I'm more into beef stew than roast beef but man I'd love to be able to pick some up from fast food place
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