This is not a recipe as such, but just another example of how a good, wholesome meal does not have to break the bank. If you have $5 and an oven and a pan, you can do this and feed 3 adults, or 2 adults and 2 children. Our local grocer had small pot roasts on sale for $2.99/lb, so I picked up two that were just shy of a pound and a half each. Most of the time I make the ‘fancy pants’ pot roasts, using tomatoes or red wine or lots of herbs and such… not this time. This is old school pot roast. It melts in your mouth, it’s easy, you have one pan to wash, and you get a bit of yummy gravy as a bonus.
My Old School Pot Roast (aka Dinner for $5)
1 1/2 lb beef pot roast
1 tbsp olive oil
S&P to taste
4 large potatoes, peeled and quartered
2 medium onions, peeled and quartered
2 big handfuls of baby cut carrots
2 cloves garlic, whole
1 1/2 cups water
For the gravy
3 oz cold water
3 rounded tbsp all-purpose flour
1 tsp gravy darkener (Kitchen Bouquet) or Tamari
S&P to taste
Season roast with S&P. In a large skillet, heat oil and brown the roast on all sides. Put into a small roaster that has a cover or a dutch oven. Add vegetables and water and then cover and let roast in a preheated 275 degree oven for 3 hours.
Remove the roast and veggies from the pan and leave the liquid in the pan, placing it on burner to bring to simmer. Make a slurry out of the cold water and flour (shake it together well) and slowly stir it into the hot liquid in the pan, using as much as needed to get the thickness you want. Cook for another minute or two, seasoning with S&P and gravy darkener (if using).