Pot Roast for Two
"A satisfying pot roast dinner doesn't have to feed an army, as this recipe proves," says Judy Armstrong (at left with her husband, Ron) of Norwell, Massachusetts. "I love the bold combination of spices in this moist and flavorful meal-in-one dish."
Ingredients
- 2 beef eye of round steaks
- 2 small carrots, cut into 3/4-inch chunks
- 2 small potatoes, peeled and cut into 1/2-inch slices
- 1 celery rib, coarsely chopped
- 1 small onion, sliced
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/4 cup beef broth
- 2 garlic cloves, thinly sliced
- 2 teaspoons onion soup mix
- 1 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- 1/8 teaspoon aniseed
- 1/8 teaspoon each ground cinnamon, ginger and nutmeg
- Dash ground cloves
Reviews
Used 1.4# chuck roast, whole baby carrots and whole baby gold potatoes. Came out perfect, 2 hrs in cast iron pot using extra beef broth to keep moist. Left out last 3 ingredients, did not sound good to us. Picky eater husband will eat again, next time making biscuits to sop up juice, yumm!
Loved this recipe. I served it with the Herb Bubble Bread in the same issue.
Goos recipe. I especially like the idea you can still eat favorites like pot roast even if there are only 2 of you. However, I substituted boneless chuck roast for the round steaks, it's much tenderer, used golden mushroom soup for the diced tomatoes, and thickened the gravy.
My husband is a meat and potatoes kinda guy, and since there are just two of us, this dinner is perfect! There are very rarely any leftovers, and I love soaking up the juices with bread.