Some nights you just want beef, and lots of it. This pot roast has great flavor and is always tender. Plus it doesn’t really need any attention (wish that was true about everything in your life, don’t you?). Just come home, brown the sides and put it in the oven. By the time you’re caught up on Game of Thrones, you’ll have a tender block of meat to tear apart.
– 2 tbsp (30 ml) olive oil.
– 8 oz (230 g) beef shoulder roast.
– 1 cup (140 g) diced carrots.
– 1 yellow onion, quartered.
– 2 potatoes, quartered.
– 1 tsp (5 g) salt.
– ½ tsp cracked black pepper.
– 1 tsp (2 g) ground cumin.
– 1 tsp (2 g) ground coriander.
Step 2: Heat the oil in a cast-iron skillet over high heat and quickly brown all sides of your meat, about 2 minutes per side. Remove from the heat.
Step 3: Add the carrots, onion, potatoes and the seasonings. Cover the skillet with heavy-duty foil, sealing it completely, and place it in the oven. Cook for about 1 to 1½ hours, depending on how rare you like the meat.
Step 4: The best part of this pot roast is how versatile it is. You can shred it and eat it on its own, have it on a roll with BBQ sauce and cole slaw or cut it into tender pieces and eat it over rice and its own juices.