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What Are You Cooking the Rest of the Month? Homestyle Pot Roast

November is the month for feasting! On November 26, families and friends all over America will get together to feast on all of the traditional Thanksgiving foods like turkey, stuffing, mashed potatoes, sweet potatoes, all types of veggies and fruit salads, rolls, and pumpkin pie. (Just thinking about it makes my mouth water!) As we all wait and prepare for the big day, every magazine, website and cooking show in the country will be featuring recipes and tips for Thanksgiving Day.

But I’ve got a question----What are you eating the rest of the month?

Because if my family is like yours, they expect to be fed for all of the 25 days leading up to the big meal! With that in mind, this month, I’m sharing one of my favorite Autumn recipes: Homestyle Pot Roast. To me, it just the smell of this delicious meal filling the house on a cool afternoon is warm, cozy and inviting. The best part is that it’s easy to make and budget friendly. If you have leftovers, they will easily reheat in the microwave for another delicious meal. (After all, you don’t want to cook EVERY day in November!)

Whether you serve it for the first time or as leftovers (or use it for an amazing sandwich at lunch) it’s an old-fashioned, home-style recipe that everyone will love. Let’s get started:


1. Start with a 4-5 pound roast. I usually use a rump roast, but you could use any roast that you prefer or is on sale. Remove all the excess fat from the roast. Wash the roast and wipe with paper towel to remove excess water.

2. Pour 2 Tablespoons of oil (we prefer canola oil) in a 6-8 quart stock pot.

3. Add 2 small chopped onions to the oil.

3. Brown the meat in the oil and onions for 30 minutes at a high temperature.

(Make sure to turn the meat frequently so that all sides are very brown. If the meat begins to burn, turn the heat down slightly. It’s okay if it burns a little, but you don’t want to blacken the meat or the onions.)

4. At the end of 30 minutes add to the pot:

2 teaspoons salt ½ teaspoon pepper

1 bay leaf ½ teaspoon thyme

1 teaspoon parsley 1 ¾ cups of hot water

1 to 1 ½ cups of dry red cooking wine*

(At this point I feel it is necessary to say that A Wellrounded Woman Ministries is absolutely opposed to Christians drinking any type of alcoholic beverages. However, when you use cooking wine, the alcohol will cook out. If you feel that you conscience will not allow you to add cooking wine, replace with non-alcoholic red wine or tomato juice)

5. Bring all of the above ingredients to a boil, then reduce the heat and simmer, COVERED for 2 ½ hours. You will probably want to turn the meat over half way through.

6. Near the end of the 2 ½ hour time frame, you should start peeling and cutting your potatoes and carrots. You will need 8-10 of each. Your potatoes should be peeled and cut into quarters, and your carrots should be peeled and quartered lengthwise. When the 2 ½ hours are over, add the potatoes and carrots to the pot and simmer 1 hour longer. Again, the lid should be on the pot.

7. After the carrots and potatoes have cooked for an hour, all that’s left to do is prepare for serving.

Start by removing the beef from the pot, and use an electric knife to slice into very thin pieces.

Next, place the vegetables in bowls, and strain the liquid to make an au jus sauce to go over the beef.

Now all that’s left to do is sit down and enjoy this delicious meal with your family. I’m so excited for you to make and taste this delicious meal. I’m sure once you try it, it will be one of your family’s favorites.

Have a wonderful November and an awesome Thanksgiving!!!!

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