Skip to content

POT ROAST

Ingredients

  • 2.5 lb. sirloin tip roast (boneless)
  • 2 TBLS olive oil
  • kosher salt/pepper
  • 2 packages Lipton's Beefy Onion Soup (powder only)
  • 1 1/2 cartons Kitchen Basics Beef Stock
  • 2 tsp beef bouillon base
  • 3 bay leaves
  • 1 C baby carrots
  • 2 to 3 TBLS cornstarch
  • 2 tsp water
Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

*This post may contain affiliate links. See my privacy statement for details.

How inviting is the smell of a Pot Roast in the oven? I decided to add this gem to my TV Dinner series. Click here to view a variety of 70’s recipes that will surely take you through a stroll down memory lane. Want to recreate the TV Dinner theme. Click here to grab a few of these cute trays. Plan on about three hours from prep to plate. I made everything from scratch except for the brownies and green beans. Believe me, it is worth every second. Oh, and I just so happened to have made enough gravy to make a classic Canadian dish, Poutine.

pot roast tv dinner with mashed potatoes, a brownie, and green beans

HOW TO PREPARE POT ROAST

Preheat oven to 350 degrees. To get a better sear on your roast, let it sit out for about twenty minutes prior to searing. Season both sides with kosher salt and black pepper. Heat to the olive oil to medium in a enameled cast iron, or heavy bottom pot. I use one similar to this. Sear both sides of the roast. Brown, but do NOT burn!

Use a mesh strainer and dust the browned roast with the powder from the beefy onion soup packets. Discard the dried onions. Pour in the beef stock and add in the bay leaves. I also decided to use a few teaspoons of beef bouillon base. I typically do not do this, but I knew I needed the gravy to be super rich for the Poutine.

Cover with lid and place in oven for about three hours. Add carrots in the last hour. I do flip my roast at least one time while it is roasting. Remove pot from oven onto the stovetop. Transfer the roast and carrots to a plate. Discard the bay leaves. Turn the heat up on the pot to medium-high. Combine the cornstarch and water to create a slurry. Slowly, very slowly, with a whisk combine the cornstarch slurry. You may not use it all. Additionally, you do not want lumps. You are just trying to produce a nice, thick and rich gravy. There should be no need to add additional salt. Turn off the heat and add back your roast and carrots.

Serve the Pot Roast, as I did as a TV Dinner, or just plate with homemade mashed potatoes and your favorite vegetable. Click here to grab my homemade mashed potato recipe! ENJOY!

Seriously, this idea of Homemade TV dinners is so fun. My Salisbury Steak was a big hit! Not only that, but I also created a few TV dinners from the leftovers from our Thanksgiving Dinner.

LET’S GET SOCIAL!

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest!

More to Plate...

three peppery orange scallops sitting on top of a cedar plank with fresh sautéed spinach with the same set up in the background

PEPPERY ORANGE SCALLOPS

Are you a seafood lover? There is just something special about big and beautiful, tender scallops. Whether they are seared in cast

thinly sliced beef on a gray, round platter for beef carpaccio, garnished with arugula, quail eggs, capers and shaved Parmesan

BEEF CARPACCIO

Have you ever loved ordering a dish at a restaurant, but felt a little nervous and/or overwhelmed making it home? It’s Beef

a platter of roasted beet caprese towers garnished with fresh basil

ROASTED BEET CAPRESE TOWERS

Let me begin by saying, I have never been a huge fan of beets. However, that all changed the day I decided

2 Comments


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.