I’m always on the look out for easy throw in the oven meals.
So one week I knew I wanted to make Pot Roast but wanted to use the oven instead of the crock pot since I would be home all day-or maybe I procrastinated and only had a few hours-besides that fact all I know is this was so simple and I got it from the Pioneer Woman’s site. Her site had easy step by step pictures which I love, so I thought I would do the same for you today.
Take a couple of onions and cut them in half and peel the outer layer off.
Heat your pan over medium heat and add in two tablespoons of olive oil. Then add in your onions until they’re nice and golden brown. Flip them over and repeat on the other side.
While the onions are cooking cut your carrots in about one to two-inch pieces. Then once the onions are done take them out and place them on a plate. Throw the carrots in and do the same thing to them as you did with the onions.
Now it’s the meats turn. Sprinkle a good amount of salt and pepper on both sides.
Brown the meat on all sides until you get them good and brown.
Once the meat is all brown, add the wine or (I used beef broth) halfway up the meat, then add your veggies back in.
Then finally add in your sprigs of thyme and rosemary.
Throw in your oven with a lid tightly on top and cook for 4 hours on 275 degrees.
Enjoy with a side of yummy mashed potatoes…cause that’s how the Pioneer Women likes um!