Cindy’s Small Pot Roast
I wanted to make pot roast, but there are only two of us, and all of the recipes I found online called for 2 1/2 – 5 pound roasts. That’s a lot for two people! So I made this version, much more suitable for 2 people, without a lot of leftovers. Enjoy!
Servings Prep Time
4Servings 20minutes
Cook Time
3hours
Servings Prep Time
4Servings 20minutes
Cook Time
3hours
Ingredients
Instructions
  1. Remove roast from refrigerator about an hour before cooking – long enough for the roast to be about room temperature.
  2. Preheat oven to 325F.
  3. Heart oil in dutch oven to medium/medium-high heat. Pat roast dry and sprinkle salt and pepper on all sides, patting to help seasonings stick. Brown slightly on all sides – since it’s a small roast and near room temperature, it won’t take long on each side or you will start cooking it, maybe 45 seconds each side. Make sure to get every surface of the roast!
  4. Add sage and thyme to hot bouillon and mix well.
  5. Remove roast from dutch oven and drain excess fat. Place roast back in dutch oven and add hot bouillon, thyme, and sage. Make sure lid is on properly so that it hols all of the liquid and steam, and place in oven.
  6. Cook for 1 1/2 hours, then remove and add vegetables. Be sure to spread everything around so that it’s totally cover with the liquid.
  7. Return to over and cook another 1 1/2 hours, or until roast is so tender it falls apart when you try to fork it.
  8. Move roast and vegetables from dutch oven to platter, and cover well to keep warm. Place dutch over with cooking liquid on burner on medium/medium-high heat. Add 2 Tbsp flour to liquid and whisk together. Let simmer until liquid is reduce to about 1/3 and gravy is thickened, whisking frequently.