Ingredients:
- All-Purpose Seasoning: 2 tbsp smoked paprika, 1 tbsp brown sugar, 1 tbsp salt, 1 tbsp Adobo, 1 tsp black pepper (double batch for storage)
- 3-5 pound beef pot roast
- 3-4 large russet potatoes, peeled and chunked
- 1 large onion, quartered
- 3 large carrots, peeled and sliced
- 2 stalks celery, chopped
- Optional: Additional root vegetables (parsnips, turnips, etc.)
Preparation:
1. Marinate the Beef: Place the pot roast in a large container. Generously season both sides with the all-purpose seasoning. Cover and refrigerate overnight (minimum 12 hours) for maximum flavor infusion.
2. Prepare Vegetables: Preheat oven to 325°F (160°C). Remove meat from the fridge. Clean and cut potatoes, onions, carrots, celery, and any additional root vegetables. Place them in the bottom of a lidded roasting pan. Sprinkle 2 tablespoons of the seasoning mix over the vegetables.
3. Roast to Perfection: Place the marinated beef on top of the vegetables. Pour any accumulated juices from the container over the meat and veggies. Cover tightly with the lid. Roast for 4 hours, until the beef is fork-tender and vegetables are caramelized.
4. Rest & Serve: Turn off the oven and let the roast rest inside for 30 minutes to 1 hour. This allows juices to redistribute, ensuring a juicy, melt-in-your-mouth texture. Serve directly from the pan for a hearty, comforting meal.
Enjoy this classic pot roast, perfect for Sunday dinners or cozy family gatherings!
