Easy Oven Pot Roast

Even easy oven pot roast is an all-afternoon event, but don't let that frighten you. It takes only 20 minutes to prepare the roast. The rest of the time, the pot roast will be simmering in its own juices as it roasts to perfection, and the smells wafting from your oven will be enough to make you salivate with anticipation.

When choosing meat for roasting, it isn't always the cut of meat that's important. Size matters, as does the age of the meat. But, perhaps the most important aspect you want to look for in a nice piece of meat for roasting is marbling. If the meat is too lean, it will be tough and dry. The marbling or fat deposits in the meat will provide more flavor and more juice, as well as a more tender pot roast.

Oven Pot Roast Recipe
Ingredients You Will Need:
2 tablespoons canola oil
1 large pot roast
½ cup flour
Seasoned salt, to taste
2 cups water
3 beef bouillon cubes
1 clove garlic (optional)
2 large onions, cut into rings
2 celery stalks, leaves included
4 carrots
4 potatoes
1 parsnip, cut into fourths
½ head cabbage, cut into wedges
1 turnip, cut into fourths

Heat the canola oil in a skillet. Coat the pot roast with flour, and then brown it in the skillet. Sprinkle with seasoned salt as it browns. Remove the skillet from the heat. Place the pot roast into a large roasting pan. Add water and beef bouillon cubes. If using the garlic, add it at this time. Cut the onion into rings, and chop the celery into 2-inch pieces; place both into the roaster.

Pop the roast into an oven that has been preheated to 325 degrees Fahrenheit. Cook for 1 ½ hours.

Wash and peel the carrots, potatoes, parsnip, cabbage and turnip. Cut into pieces, and add the vegetables to the roaster. Cook the roast for an additional hour, or until the vegetables are tender.