I was in the refrigerator the other day and realized that I needed to cook my pot roast that day or freeze it. I can't stand to freeze roast. It never tastes quite as well when you cook it after it has been frozen. It was late in the day and I didn't have time to cook it in the clay cooker, so I decided to try something new. I came up with this recipe and loved the outcome. Recipe is a little spicer the second day, especially with the potatoes.
- 2 – 2.5 lb. pot roast
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. thyme
- 2 tsp. basil
- 1 tsp. smoked paprika
- 1 tsp. pepper
- 1/2 tsp. salt
- 1/4 cup water
- 6 medium baking potatoes (washed, peeled and cut into pieces)
- 1 oven bag
- 3 carrots (washed, peeled and cut into pieces) – optional
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Preheat oven to 350° F.
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Wash, peel and cut your potatoes into pieces. (Can also add carrots if you want. If you add carrots, reduce the number of potatoes to 3 to make sure everything fits in the oven bag.)
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Mix garlic powder, onion powder, thyme, basil, smoked paprika, pepper, salt and water together in bowl and put aside.
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Place opened oven bag in a 13×9-inch baking pan or dish.
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Place roast and vegetables into bag and pour seasoning/water mix over the roast and potatoes.
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Close bag loosely with nylon tie. Cut 4 small holes in top of bag to allow steam to escape.
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Bake in lower half of oven 1.5 hours. If your oven cooks fast, you may want to check sooner. Remove from oven. Let stand 5 minutes. For a larger roast, cook for 2 hours.
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Cut open bag. Spoon pan juices over roast and potatoes and serve.