Classic Simple Pot Roast with Onion & Pepper
📜 Collection: JillCollection | ✍️ Attribution: Unknown | 📂 Category: Entrees A very simple, classic pot roast recipe where a chuck or rump roast is browned and then slow-cooked with a whole onion and green pepper until tender.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 3 hours | None | 6–8 servings |
🔪 Key Equipment
- Heavy iron skillet
- Heavy-bottomed pot with lid
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (3 to 5-pound) | Chuck Roast or Rump Roast | Trimmed |
| 1 whole | Onion | Left whole |
| 1 whole | Green Pepper | Left whole |
| As needed | Fat | Optional, e.g., oil or bacon grease |
Instructions
Step 1: Sear and Braise
- In a heavy iron skillet or a heavy-bottomed pot, brown the 1 (3 to 5-pound) chuck roast or rump roast well on all sides over medium-high heat. If your pot is not non-stick, add a little as needed fat if necessary to prevent burning until deeply browned and fragrant.
- Once the meat is browned, add the 1 whole onion and 1 whole green pepper to the pot.
- Cover the pot, reduce the heat to low, and let it cook slowly until tender.
- The meat will release its own juices, but it must be watched carefully to ensure the liquid doesn’t boil away and cause the meat to burn.
- Cook for approximately 3 hours, or until the roast is fork-tender and easily pulls apart.
💡 Make-Ahead & Storage: Store leftover pot roast in an airtight container in the refrigerator for up to 4 days.
Original Recipe Scan
