Pot Roast

With the colder weather approaching, I begin to think of hearty dinners.  You know, comfort food.  Food that "sticks to your bones", as my dad would say.  There's just something about dish, slowly cooking, in the oven to fill the house with a delicious aroma, but it also seems to warm the heart.  There was a bit of a chill in the air today and I had a lot of things to do, so I decided on a pot roast.  With just a few steps to get it ready for the oven, it left me with plenty of time to accomplish other things, but still have a good meal on the table.

Here's what you'll need:
2-3 lb top round roast
1 lb new potatoes (small red ones)
3-4 carrots, peeled, cut into 2" chunks
1 onion, cut into wedges
3-4 sprigs fresh thyme
1 sprig fresh rosemary
2-3 cloves garlic, minced
salt and pepper
2 c beef broth or water (if meat is frozen, skip the liquid)

Arrange vegetables in a large casserole dish.  Arrange the herbs over the vegetables.  Sprinkle with salt and pepper.

Pour the beef both over the vegetables.  Place the beef roast on top.  Sprinkle the beef with 3/4 teaspoon of salt and 1/4 teaspoon of pepper.

Cover with aluminum foil.  Seal tightly.  Bake at 325 for 3 1/2 to 4 hours.  I like mine to be fork-tender and falling apart.  If you like your meat firmer, bake it less.  Remove from oven and allow to rest 10 minutes. Remove the herb stems.  Slice the meat and serve with the vegetables.  Serves 4-6.

You can make gravy with the broth, or freeze it for later use.

Enjoy!