Not Burnt Pot Roast



By Sally Evans:

The worst meal ever! My mom always meant well, she tried so hard in the kitchen but without fail something would go wrong. Most of the dinner was a hit but either the potatoes were extra lumpy, the chicken was bland or the rolls turned out rock hard. But without fail it was always the pot roast that never worked out. I can still remember the pressure cooker screaming away in the kitchen as she attempted her “one more try” at making a pot roast. Yet each time, we forced a smile and said “it’s not that burnt”. Since then it’s been my mission to make a good pot roast, so here it is and I hope you give it a try. 


  • I made two cookie sheet pans with this quantity. We baked one sheet serving 6 people and had left overs for the next couple of days. I wrapped the other sheet with plastic wrap tightly and froze for another meal later.
Questions for the Table
Sunday dinner should be a time for you and your family to enjoy each other’s company without distractions. We know how hard that is, which is why we introduced three questions at dinner to engage the whole family. This exercise will reveal stories and details about your loved ones that you never knew – stories you will cherish.
Try it yourself! Use the questions below at your next Sunday Supper!
1.     What was the worst meal you ever made?
2.     What is a meal that made you laugh?
3.     When did you start cooking?
Not Burnt Pot Roast
  • 4 medium sized Yukon gold or red potatoes, washed and cut into 1 inch chunks
  • 4 carrots, cut into chunks
  • 1 large onion, cut into wedges
  • 1, 2-3lb bone in chuck roast or another pot roast
  • 1 ½ tbsp dried parsley
  • 1 tbsp fennel seeds
  • 1 tbsp Italian seasoning
  • 1 tsp garlic salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp vegetable oil/olive oil
  • ¾ cup beef broth
  • Prepare the potatoes, onions and carrots. Place 1/2-3/4 of them at the bottom of the crockpot.
  • Pour the beef broth over the veggies.
  • Using a small bowl, combine the parsley, fennel seeds, garlic salt, salt and pepper.
  • Rub the mixture all over one side and the sides of the roast.
  • Heat the oil in a large skillet over high heat. 
  • Place the “spiced” side of the roast facing down into the hot oil. Allow the roast to be seared. Approx. 3 minutes.
  • While that is happening rub the remaining “spice” mixture on the other side.
  • Using tongs and a fork, flip the roast to sear the other side for approx. 3 minutes.
  • Then proceed to do the edges of the roast as well.
  • Carefully transfer the roast to the crockpot to sit on top of the veggies. 
  • Place the remainder veggies around the roast.
  • Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
  • Serve over rice or on its own with a slab of butter on top.
One-Bowl Chocolate Chip Skillet Cookie
By: Jessie Sheehan

Click here to get her recipe.