Sunday Pot Roast & Veggies

As the weather gets colder, I like to pull out some of my favorite comfort recipes that I grew up with.  Here’s a past AND current favorite of my family…Pot Roast and Veggies!  I make it a little different than I did in the past and find that the flavor is unbeatable.  Try it on Sunday for perfect easy, home cooked meal for your family!

Sunday Pot Roast & Veggies

1 (3-4 lb) Chuck Roast
1/2 c water (more if needed)
2 Beef Bouillon cubes
Veggies – I use large carrots, potatoes and yellow onions
Seasoning Salt to taste
Pepper to taste

Preheat electric skillet to 325 degrees.  Season roast with salt and pepper.  Brown roast for 5 minutes (or until light brown) on all sides.

Reduce heat to simmer with water and bouillon cube.  Cover with vent closed for 2 – 2 1/2 hours.  Turn roast after 1st hour and add vegetables.

Juices can be used for gravy if desired. Serve with crusty bread.

This recipe can also be adapted for a crock pot.  I’ve  either browned the roast or not and added ALL ingredients and cooked on low for 8 hrs.  Turns out perfect every time!  Enjoy!

Tagged as: crockpot, family, general, parenting, pot roast, recipe, recipes, skillet, sunday pot roast, vegetables