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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 5 |
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This is a SUPER EASY delicious meal that goes best with mashed potatoes and veggies! I loved it growing up and now my husband and son love it too! I know the bottle of ketchup can be a turnoff, but my best friend HATES ketchup and even she loves this! Ingredients:
1 (2 -3 lb) pot roast |
1 (16 -18 ounce) bottle ketchup |
3 medium yellow onions |
3 garlic cloves |
1 tablespoon black pepper |
Directions:
1. Place the pot roast in a baking dish or dutch oven large enough so that the sides of the dish exceed the height of the pot roast.
2. Pour entire bottle of ketchup over pot roast.
3. Add water so to just cover pot roast (I use the ketchup bottle to add the water so I also get the last little bit of ketchup out of the bottle.) If you want, you can whisk the ketchup/water a little to break it up, but it's not necessary.
4. Peel and quarter the 3 onions and add to the dish.
5. Peel the 3 cloves of garlic and add.
6. Add the 1 Tbs pepper and give the whole think a quick stir.
7. Now, just cover and place in a 350°F oven for about 3 hours (or until meat is tender).
8. Remove roast and onions and move to serving plate. Whisk in a tablespoon or two of flour into the sauce to thicken the gravy or leave as is if you want a thinner sauce.
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