Classic Oven Pot Roast with Hearty Vegetables

Savor the comforting flavors of this classic oven pot roast, featuring a tender blade roast seasoned with salt and pepper, paired with a medley of carrots, potatoes, and onions. Slow-cooked to perfection, this dish is a timeless favorite that brings warmth to the table.

Ingredients

1	blade roast, cut about 4 inches thick and weighing about 5 lbs.
1	teaspoon salt
⅛	teaspoon pepper
1	cup water
6	medium carrots, peeled and cut into 2-inch cubes
6	medium potatoes, peeled and quartered
3	medium onions, peeled and quartered

Instructions

• 1. Season the blade roast generously with salt and pepper.
  2. Place the seasoned roast in a large roasting pan.
  3. Pour water into the pan, cover it, and roast in a preheated 325°F (165°C) oven for 1 1/2 hours.
  4. Uncover the roast and arrange the carrots, potatoes, and onions around it in the pan.
  5. Recover the pan and continue to cook for 2 1/2 to 3 hours more, or until the meat and vegetables are tender when pierced with a fork.

Aug 05, 2024