Homemade Pot Roast W/ Potatoes & Carrots | Beef | What’s For Dinner | The Southern Mountain Kitchen

beef chuck roast

🥗Healthier: lean beef cuts

💰Cheaper: pork shoulder

Lean beef cuts are lower in fat, while pork shoulder is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious, while instant mashed potatoes save time and money.

Peel and cut 4 medium to large potatoes into large pieces, ensuring they are not too small.

Remove any dark spots from the potatoes before cutting.

Cut the potatoes in half, then flip and cut again into decent-sized chunks.

Place the cut potatoes into a container to keep them separate from the peels.

In a small container, add 1/2 cup of hot water and dissolve 1 tablespoon of Better Than Bouillon beef flavor in it.

Stir until the majority of the bouillon is dissolved.

Prepare a large baking pan (glass dish) and coat the bottom with 3 tablespoons of olive oil.

Spread the olive oil evenly across the bottom of the pan to prevent sticking.

Place the beef of your choice in the center of the baking pan.

Arrange the cut potatoes around the outer edge of the beef.

Add at least 1/2 cup of baby carrots around the beef.

Cut 1 small onion into two pieces and place it along the edges of the pan.

Sprinkle steak seasoning on top of the beef and vegetables for added flavor.

Add 1/2 teaspoon of garlic powder, 1/2 teaspoon of pepper, and 1/2 teaspoon of salt, distributing evenly over the beef and vegetables.

Preheat the oven to 375°F.

Pour the dissolved Better Than Bouillon mixture over the beef and vegetables.

Bake in the oven for 3.5 to 4 hours, checking occasionally to ensure everything is cooking well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary