Melt in Your Mouth, Baked Pot Roast and carrots with mouthwatering gravy with hardly any hands-on prep! Juicy, fall apart tender, seasoned to PERFECTION and is the best roast I’ve ever had!
Growing up, my mom’s food always warranted a long “mmmmmmm.” But she had a few recipes that only a proper “What About Bob,” “mmmmmm…” “mmmmmm…” “mmmmmm…” would do. Her Oven baked pot roast with tender carrots and mashed potatoes was one of them.
We would often enjoy her famous roast on Sundays because all mom had to do was sear the roast, bake it at 425 F for 30 minutes then turn the oven down and let the oven do all the work, roasting nice and slow while we were at church. When we returned home, the aroma of savory, seasoned roast, carrots and onions met us at the door. Dinner couldn’t come fast enough.
And while this Perfect Pot Roast is the quintessential hearty, Sunday dinner, it is also perfect for special occasions and company because not only is it easy (especially when served with my Slow Cooker Mashed Potatoes – my mom’s personal favorite), it is JUST. SO. GOOD. So good, in fact, it was the most requested dinner at our house, and always the special dinner Dad requested for his birthday.
My mom taught me that the secret to the most tender roast is to seal in the juices not just by searing it on the stove but to then roast it at high heat in the oven before you turn the oven down to let it continue to cook. If your roast isn’t crazy tender, then it just needs more time to tenderize, even 30 more minutes can make the world of difference between an “okay” roast and a melt-in-your-mouth one.
In addition to my mom’s roasting technique, I have perfected the seasonings of the beef broth bath so this roast drinks up all the spices so every forkful is bursting with flavor. And a seasoned roast means an out-of-this-world seasoned gravy begging to douse your already intoxicating roast, easy slow cooker potatoes and carrots.
Carlsbad Cravings Original
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