Montreal Pot Roast

I fix pot roast quite often as it usually makes enough for several meals, and hubby can eat the leftovers on the nights that I work.  One of the things I do to vary a pot roast is to use different seasonings on it.  One of the seasonings that I use often is the Sorta Montreal Steak Seasoning that I posted recently.  It gives the meat a little bit of a kick.

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.

Linking to these great parties:

Full Plate Thursday

Fantastic Thursday