Monday, November 2, 2009

Pot Roast With Vegetables

My mom gifted me with a pot roast a few weeks ago, and I finally got around to cooking it. It wasn't as hard as I thought.

Pot Roast with Vegetables

1 2lb pot roast

1/2 cup water

1 squash, cut into sticks

2 zucchini, cut into sticks

1/2 cup olive oil

1/4 cup garlic powder

1/4 cup onion powder

Salt and pepper to taste

Combine spices in a separate container. Season the pot roast with 1/2 of the spice mix. Brown on both sides in an ovenproof pan and add water. Cover roast and place in oven at 350 for an hour. When 30 minutes are left, season vegetables with the rest of the spice mix and add the oil. Toss well. Place next to pot roast in oven and bake for 30 minutes as well. Serves 4-5, perhaps with leftovers.

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