I spend a lot of time in the kitchen. As a frequent cook and an avid baker, it's a bit embarrassing to admit that I hadn't ever made a pot roast until about a month ago. I've eaten my share of them, but never cooked one on my own. Large cuts of meat can be a bit intimidating, figuring out how best to prepare them, and how to measure when they're done cooking. The great thing about a pot roast is you cook the meat so far past the point of being cooked through that you'll never have to worry if the center is still raw. In fact, the meat spends so much time in a broth bath in the oven that when it comes out, it's practically falling apart it's so tender and moist. The specific cuts of meat you generally use for a pot roast (generally a chuck roast, though top round or a rump roast will work as well) have layers of fat between the meat, so when cooked down, that fat creates incredible layers of flavor.
Now that I've made a pot roast, I'm confident I could execute again - probably without a recipe - and it would be easy! I know now that pot roasts aren't anything to be scared of, and the end result is so taste-bud tantalizing that it will knock your guests' socks off. Served with a hearty side like mashed potatoes, or like we did here with roasted root vegetables, there really is no better cool-weather meal. It's tasty and homey and warms you from the inside out.
Roasted Root Veggies ready for baking in a Pillivuyt Porcelain Baker
Roasted Veggies served in an iittala Teema Deep Serving Bowl
For the roasted vegetables, I went super-simple, because I knew we'd be having carrots and onions from the pot roast. I cubed butternut squash and potatoes, and roasted them in a beautiful Pillivuyt porcelain baking dish. The butternut squash broke down a lot more than I anticipated, so it was more like mashed squash with roasted potatoes, but the flavor was phenomenal. Served alongside the roast, this was a winning meal.
The pot roast recipe I tried came from the famed Pioneer Woman, so I'm going to direct you to her instructions - they are far more detailed than any I might be able to craft for you! As for the roasted root vegetables, the mix was very simply just cubed potatoes, cubed butternut squash, olive oil, salt and pepper, and a sprig of rosemary. The roasted root vegetable inspiration came from Martha Stewart!