Grandma's pot roast

As kids we would mockingly call it Sunday meat, complaining that it was the same meal  every week.  When we went away for college and came back for the holidays and summer, that's what we were asking for.

Grandma's pot roast

Ingredients 

1                                                                            Grass fed chuck roast

2 tablespoons                                                    Onion soup powder

1/2 teaspoon                                                       Red pepper flakes

Black pepper to taste.

2                                                                            Carrots  cut in big pieces

2                                                                             Turnip, quartered 

2                                                                             Potatoes, quatered

1                                                                            Onion cut in big pieces

2 or 3                                                                   Corn a the cob broken in two

Directions 

Preheat the oven and Dutch oven at 450°F.(230°C.)

Rub 2 tablespoons of dry onion soup all over the roast, put in the oven uncovered for 20 minutes.  After 20 minutes, cover and lower down the heat at 250°F.(120°C.) and let cook for 3 1/2 hours.

Add peeled and cut carrots, potatoes, turnip (and/or your favorite veggies) and let cook for 1 1/2 hours.

The house will smell wonderful,  you'll have a nice meal after you did what you had to do or just relax,  the meat will melt in your mouth.  It is just heaven.  I switched the beets for a salad and a glass of wine, that's the only think I changed from grandma's recipe. I will have beets instead of wine tomorrow.... well tomorrow will be Monday's stew.

Fill the pot with your favorite veggies, make it à la you, eat healthy,  be healthy and bon appétit! 

Let me know if you try it or a version of it.

Up date (March 2022):  I used expresso Rub this time and it was a nice change.