Thursday, June 16, 2011

15-Minute Meals: Easiest Pot Roast Ever

Busy Moms are always looking for ways to speed up their every day routine... especially cooking.  And, for me... that also means that what ever I am cooking has to be hearty and healthy for my family.  I haven't had the opportunity to sample this recipe yet... but Pot Roast is one of my favorite things and I surely can't wait to try it.  And, how great is this that you can easily stick it in your Slow Cooker and just let it go while you complete the rest of your Mommy duties.  Don't forget - as usual, add your own little twist to this recipe and make it your own.

xoxo Honey

This is truly the easiest braised meat you’ll ever make. With five ingredients-chuck roast, olive oil, onions, salt, and parsley, you won’t believe how delicious it is! It takes 5 minutes to get it going in the morning, then it’s ready for dinner.  You can either put it in a slow cooker on low all day, or follow the instructions for cooking in the oven.
I like to serve this pot roast over buttered pasta or as a sandwich slathered with a mixture of horseradish and mayo. Trust me-it won’t disappoint on its own either!


  • 3 lbs boneless beef chuck, trimmed of excess fat
  • 4 tbsp extra virgin olive oil
  • 2 yellow onion, thinly sliced
  • 1 1/2 tsp kosher salt
  • Italian parsley leaves, chopped


Preheat an oven to 325 degrees F. Cut the meat into large 4 -inch chunks and trim any excess fat. Rinse the meat and pat dry with paper towels. If you have the time, set it aside to come to room temperature for up to an hour.
Pour 3 tablespoons of the oil into a 5- to 7-quart Dutch oven (it should be just big enough to hold the meat in 1 layer).Tilt the pot to coat the bottom of it with the oil. Add half of the onion slices to the pan. Top with the meat, sprinkle with the salt, then cover with the remaining onions. Drizzle the remaining olive oil over everything. Cover pot tightly (if your lid isn’t a good fit, cover the pot with foil before putting the lid on top).
Place in the oven and cook until the meat is literally falling apart, about 3 hours, stirring gently halfway through cooking. Remove from the oven and drain off the fat. Break up meat slightly with a large fork or spoon. Sprinkle with the parsley and serve. Or combine a tablespoon of prepared horseradish with a few tablespoons of sour cream and serve on the side as well. Delicious!
Recipe adapted from Tuesday Recipe by Tori Ritchie 

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