Foodie Friday: Pot Roast

Pot roast is one of those meals that makes me think of my Mom, so I guess it's only fitting that this is technically her recipe. It's actually more of a technique than an actual recipe. I'm sharing it because I think people my age probably don't make pot roast very often because they don't know how. Also, everyone makes it differently. Maybe you'll try this method and like it! (Ryan likes it.....watch the video at the end!)

Mom's Pot Roast

Chuck Roast or Tri-Tip, about 2 lbs

3 Russet Potatoes, chopped

4 Carrots, chopped (Or a bunch of baby carrots)

1 onion, chopped

1/2 Bottle BBQ Sauce

Here's what I do. (Based loosely on my Mom's recipe) I put a bunch of aluminum foil in a 9x13 inch glass baking dish. Enough so that you can fold it over and wrap up the entire roast. Place half the potatoes, carrots and onion in the bottom of the dish. Cover with 1/4 bottle BBQ Sauce. Place roast on top, sprinkle liberally with salt and pepper. Tuck the remaining vegetables around the edge of the meat. Pour remaining BBQ sauce on top. You might want to add about 1/2 cup water or broth if you want more sauce. Bake at 300 degrees for 4 hours. At this point I let it cool a few minutes, and then trim any fat off of the meat. Then I shred or chop the meat and place it back into the baking dish and mix it around with the sauce and vegetables. I like to serve it in a bowl so that I can easily eat the delicious sauce.