Have you ever heard of Home and Garden Party? I think it’s called Celebrating Home now. Anywhoo..its like AVON or (insert your favorite multi level marketing scheme here) and it’s one of the many ways in which I made money back in my late 20′s…which was like last year.
Home and Garden Party gave me the opportunity to hock these ceramic bean pots. Needless to say, I ended up with one of them. As a means to sell more of them, I compiled a list of recipes that could be made in the pot and this “Pot Roast to Die For” is one such recipe. If you don’t have a bean pot you can use a dutch oven or anything similar in shape. Here’s what my pot looks like…
This is a dish that my husband loves and one that I made back when I was doing no carbs…I would just pick the taters out. It’s deelish!
Start with a rump roast. You can use any cut of beef really. I just like the rump shaker booty rump. I’ve used thick steak before. Place that in your pot.
Next peel your carrots…on the smallest cutting board known to man. Make your kid pick up the carrot peels to feed your rabbits out in back.
Chop em up on a diagonal while pretending you’re Julia Child. Or buy baby carrots if you’re a lazy cook.
throw em in the pot.
Speaking of throwing things into a pot… When Travis and I first got married, he told me a story from ye ole bachelor days about something he called ‘Fire in the Hole”. Have you ever heard of this? You throw everything in your fridge into a pot. Heat. And eat. And he wonders why he weighed a buck twenty five when we met.
Next up is an onion. I use Vidalia. I’m Southern.
Skin it. Quarter it and …”Fire in the Hole!”
Next, cut up some celery. I don’t always use celery, but I am trying to get in more greens and avoid potatoes so I needed another veg that could handle a long slow cooking time.
Add that to your pot.
Wash, peel and quarter your taters and try and stuff them into the pot. I always handle these last cause they tend to turn brown after peeling if you don’t get em in the oven soon after that.
Next its time to chef up the gravy for your roast. This is gravy for dummies. No joke.
Grab a cup o water in your four cup measurer.
Then grab your holy trinity of flavor envelopes.
Rip em open and pour them all into your measurer.
This will eliminate any lumps.
Pour your special sauce all over your pot roast fixins.
put the lid on it and place it in the oven and four hours later you’ll be ready to eat! Caution: you may want to leave the house while this is roasting…the aroma will drive you mad and your mouth will salivate.
- 4lb rump roast
- 4 carrots sliced into 1 inch sections
- 4 ribs of celery sliced into 2 inch sections
- 4 potatoes peeled and quartered
- 1 onion peeled and quartered
- 1 cup water
- 1 envelope brown gravy mix
- 1 envelope ranch dressing mix
- 1 envelope Italian dressing mix
Preheat oven to 325
Place roast, carrots, celery, onion and potatoes into a pot or dutch oven.
Whisk water with brown gravy, ranch and Italian mixes. Pour mixture over meat and veggies.
Cover with lid. Cook at 325 for 4 hours.