Pot Roast

Adapted: The Food of Love Blogspot

I just recently joined RecipesUS.com and one of the recipes that immediately jumped out at me was this Pot Roast. Now, being the good Irishmen that my husband and son are, they love meat and potatoes. This roast was LOADED with both and produced results that were restaurant quality. Now, the prep and cook time take a bit longer, so give yourself plenty of time. We had NO leftovers!

The gravy on this roast was SPECTACULAR. I will never make a pot roast another way. OK..that might be taking it a bit far as we love new pot roast recipes in the Blackburn household. This is a PERFECT Sunday dinner though!

So, here we go!:

Ingredients:

RUB
3 tbs cornstarch
4 tsp onion powder
2 tsp light brown sugar
2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp instant espresso powder (this is found in your coffee aisle of your supermarket)
1 tsp dried thyme
1/2 tsp celery seed

Pot Roast:
2 onions, quartered
1 lb SMALL red potatoes, quartered
16 BABY carrots, peeled and cut in half
2 bay leaves
2 tbs soy sauce
1 (3 lb) boneless beef chuck-eye roast

Directions:

1) Preheat oven to 300 degress and place the rack in the center. Prepare Rub and coat roast with it.

2) Tear off several very large sheets (30x18 inches) of HEAVY aluminum foil and fit them into a roasting pan.

3) Place all the veggies in the center of the pan, drizzle the soy sauce over the veggies and place the roast on top of them. I sprinkled any leftover rub over the meat. Then, TIGHTLY seal the foil and place in oven for about 4.5 hours.

4) When finished remove the meat from the packet and allow to sit for 10 minutes. Arlene from The Food of Love recommend slicing it, but I cut it into chunks. Drizzle with the gravy and have gravy to pass. It partnered BEAUTIFULLY with a Pinot Noir!