Who doesn’t love a good pot roast? It’s comfort food at its best. And when it’s cooked with love and served by your mother in the aftermath of the worst storm to hit the east coast in over a century, it’s truly a memorable dish.
I was lucky to have weathered Hurricane Sandy with no damage to my home. I was even luckier to have weathered it with my mom, who happened to be visiting me when the storm passed through the area. I’m so grateful she was able to keep me company during the storm and so blessed that she’s my mom.
Doesn’t this look amazing? Here’s what you’ll need to make this dish.
3 lb. bottom rump roast or chuck roast
1 tablespoon flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup vegetable oil
1 large onion, peeled and quartered
1 clove garlic, peeled and diced
1 10-oz. can French onion soup
1 10-oz. can beef bouillon
1 10-oz. can beef consomme
1 lb. carrots, peeled and cut in half
8 large potatoes, peeled and quartered
1 bay leaf
Combine flour, garlic powder, onion powder, salt, and pepper. Coat the beef with the seasoning mixture. Heat oil in a large skillet or dutch oven. When hot add the beef and brown on all sides. Add the quartered onion and garlic. When the onions are browned, add the soups and bay leaf. Add the carrots and bake at 350 degrees for 2 1/2 hours. Add the potatoes and bake for an additional 1 1/2 hours or until the vegetables are tender.
Serve with a salad and some crusty bread to soak up all the good juice.