I use a Corning Ware casserole dish (that I have had forever) which can be used both on the top of the stove and in the oven. A Dutch oven can also be used. If neither of these is available, brown pot roast in a skillet and transfer the meat to a 9x13-inch baking dish.
Most of the time, I serve pot roast with mashed potatoes and gravy as that is hubby's preference. My preference is to cook the vegetables with the pot roast so I do that from time to time. Hubby doesn't eat cooked carrots as a side dish, but he will eat them in stews, soups, casseroles, and when cooked with a pot roast If the vegetables are cooked with the meat, pot roast is an easy-to-do, mostly hands-off, one-dish meal, and that is something I really, really like.
Montreal Pot Roast
1-2 T. olive or vegetable oil
3 lbs. boneless chuck roast, or other pot roast meat
1-2 t. Sorta Montreal Steak Seasoning
1 can (8 oz.) tomato sauce
1 t. beef bouillon granules or broth base
6-8 medium potatoes, peeled and cut into 1-inch chunks
6-8 medium carrots, peeled and cut into 1/4-inch x 1 1/2-inch sticks
2 medium onions, cut into wedges
2 to 3 ribs celery, cut into 1-inch chucks
1 c. water, divided
1/4 c. flour
Heat oil in a range-top/oven-proof casserole, Dutch oven or a skillet. Rub all surfaces of roast with the seasoning. Place in hot oil and brown on all sides. Remove from heat. If using a baking dish, transfer meat to it. Add tomato sauce. Fill sauce can with water to rinse out and add to tomato sauce. Add beef bouillon and stir a bit to blend the water, tomato sauce, and bouillon. Cover and place in 350-degree oven for 1 to 1 1/2 hours. Add potatoes, carrots, onions and celery to the casserole or Dutch oven, arranging the vegetables all around the meat. Cover, and continue to roast in oven another 45 minutes to 1 hour until vegetables are tender. Remove meat and vegetables from the liquid. If using a baking dish, pour the liquid into a medium saucepan. Add 1/2 c. water and heat until boiling. Mix 1/2 c. water and 1/4 c. flour together until smooth and stir into pot roast liquid. Stir and cook until gravy is smooth and thickened. Serve gravy with pot roast and vegetables. Makes 6 to 8 servings.
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