Home / Entrees / Giraffe’s Boneless Pot Roast
15 October, 2016

Giraffe’s Boneless Pot Roast

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One of our favorite meals has always been Pot Roast.  The preparation time is only about 5 minutes and the meal is a very hearty one.

We have a recipe that will have you salivating, especially while the roast is cooking.  The actual baking time is anywhere from 2-3 hours, depending on temperature settings, your oven, and your time constraints.

Sometimes, after work, I don’t feel like cooking a huge meal, that will take a long time to prepare.  That’s also why this recipe is a favorite.  We merely toss all the ingredients into the bag, place in the oven, and dinner is ready! The longest part of the process is the cooking time.

Shopping for our ingredients are simple and quick.

  • 2 lb. Chuck Roast
  • 1 Onion
  • 1 lb. of Peeled Baby Carrots
  • 1 8 oz. can of Mushrooms
  • 1/2 Cup of Reduced Sugar Ketchup
  • 1 tsp. Italian Seasoning
  • 1 tsp. Garlic Powder
  • 1 tsp. of  Chili Powder
  • 1 tsp. Cumin
  • 1 tsp. Ground Black Pepper
  • 1 Oven Bag

We start by preheating our oven to 325F degrees, lining our baking pan with non-stick aluminum foil, and then place our oven bag on the pan.

We discovered years ago that using the oven bag allowed us to cook our meat in half the time, but without losing any flavor. In fact, the bag allows the meat to cook in its own juices, which keeps the meat very moist.  We’ve baked chicken, pork, and beef in these oven bags and have never been disappointed.

Next, we’ll place our roast inside the center of the bag.

We’ll then cut our onion into 4 pieces and will place them into the bag, along with the package of carrots.

We then sprinkle all of our spices on top of the beef roast and pour the entire can of mushrooms and liquid over the spices.

The oven bag package calls for a little bit of water to be included with the roast. However, we’ve found that using the mushroom juice from the can, creates the same effect and gives the roast more flavor.  The extra amount of juice also keeps the roast moist, in the end.

For additional flavor, we’ll add 1/2 cup of Reduced Sugar Ketchup over the top of the roast and will twist the bag closed with the plastic coated wire tie.

We now want to cut a tiny slit on top of the bag, to allow the steam to escape during the baking process.

Place the roast in the oven on 325F and bake for 2-3 hours or until the water in the bag appears to have disappeared and the meat is fully browned.

A meat thermometer can also be used.  Pot roast has usually finished cooking at a temperature of 170F degrees.

COOKING TIP:  Cooking the meat on a lower temperature for a longer period of time will allow the roast to taste more moist.

When the roast has fully cooked, we’ll remove from the oven. We’ll then, allow the meat to rest for about 10-20 minutes before opening the bag and slicing.

COOKING TIP:  Giving any meat time to rest after baking will allow less juice to escape, while slicing. The roast will then be juicier and tastier.

After the roast’s allotted resting time, we’ll open the bag, scoop the vegetables into a bowl, and will place the meat on a plate for slicing.

Next, we’ll slice the roast into thin slices, cutting across the grain of the meat.  If the roast’s grains appear to run vertically (up and down the meat), we’ll cut horizontally or vica versa.

COOKING TIP:  Cutting the roast across the grain will allow the meat to taste more tender.

Presto! The roast is ready to be devoured!  When we were kids, our mothers would serve roast with creamy mashed potatoes.  However, to save on carbs, we serve our roast with our Cheesy Smashed Cauliflower.

The roast will usually last for 2 or 3 dinners, depending on how much midnight snacking is accomplished.

We hope you all enjoy our Pot Roast dinner as much as we do.


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