This is one of my all time favorite comfort foods. Growing up whenever I was sick, this is what my mom would make me when I finally was feeling better. It’s the kind of dinner that smells up your whole house with savory goodness.

Sometimes I cook the beef with the potatoes and onions in the same pan, but lately I have been doing the potatoes separately. I have been enjoying my friend, Stephanie’s recipe of putting a mixture of salt, pepper, garlic powder and onion powder on the roast before baking. It makes the meat so flavorful!

Whatever leftovers you have, you will want to keep for tomorrow night’s dinner: Pot Roast Horseshoe with homemade cheese sauce.

Here is what you need: 

3-4 lb Top Roast (or whatever roast you have on hand)

1 TB garlic powder

1 TB onion powder

1/2 TB salt

1/2 TB pepper

1/3 cup water

Step 1: Mix all the spices in a small bowl

Step 2: Rub the spice mixture into all sides of your roast, making sure to get in the cracks and along the sides.

Step 3: Add 1/3 cup water (don’t pour right on top of roast or you will wash off your spices. Add to the side of the pan.

 Step 4: Cover and cook at 200-250 degrees for 8-10 hours.  Just remember: “Low and Slow” as my friend, Steph says!  This will make your roast fall of the fork tender.

Step 5: If you want, use the drippings to make an amazing gravy. Spoon drippings into a small saucepan, thicken with a cornstarch/arrowroot powder “slurry” (combine 2 parts cold water with 1 part of either thickening agent).

Step 6: Make your potatoes and carrots as a side! (If you would rather cook your potatoes and carrots with the roast, put those in the roast pan an hour before the roast is done)

Here is a printable version of the recipe!  Enjoy!