Prep 4 mins
Cook 5 hrs
I hesitated to add this recipe because it is so very easy it is hardly a recipe. It is also delicious so I decided to share it. Perfect fall/winter recipe. If you like pot roast I'd be very surprised if you don't enjoy this method of cooking. I've had this recipe for many many years - not sure of the origin. Simple can be good - very good.
- Wrap tightly in aluminum foil after salting and peppering to your taste. Make sure you have this on a pan the will catch any seeping juices.
- Put in a preheated 250 degree oven and bake for 5-6 hours. Turns out beautifully with enough natural juices to make gravy if desired.
This makes a perfect pot roast. Instead of aluminum foil I used a dutch oven. Nice, slightly crusty outside. Truly tender inside. Great juices. Easy, no fuss great on a cold day to keep kitchen warm.
This is also a great summer recipe. I throw on my gas grill set at about 250. We have a delicious roast with plenty of gravy and the kitchen doesn't get heated up.
Perfectly cooked roast - tender and moist. I made gravy with the delicious juice. Used the leftovers to make hot roast beef sandwiches. Made for Fall 2012 Pick A Chef.