Jamie Oliver's Pot Roast
(this ain't your grandmother's pot roast!)
I found this recipe very VERY easy to do. Very quick and tasty and doesn't take up a lot of the ingredients in your refrigerator.
1 pot roast
2 or 3 carrots
1 onion (or half if you're not too big on onions)
4 potatoes (I like red and yukon gold the best)
3 or 4 bay leaves
fresh or dried rosemary (fresh is always better)
5 or 6 garlic cloves
Preheat your oven to 400 degrees (this is something I ALWAYS forget to do). Peel and roughly chop all your veggies and place them in the bottom of a roasting pan. I like to give them a little toss in some olive oil so it keeps them moist. Add your garlic cloves and bay leaves around the veggies and sprinkle with some rosemary. Place your roast on top of the veggies (in the one in the picture I actually stuffed some garlic cloves inside the roast). Sprinkle some rosemary on top of your roast as well (if you are so inclined). Place your roast into your preheated oven for about an hour. If you prefer rare, take it out 10 to 15 minutes earlier and if you like it well done leave it in for 10 minutes longer.
And there you have it. The best roast I have ever tasted. It's moist, it's flavourful and the veggies are very very tasty to use as a side dish!
(this recipe is in Jamie Oliver's cookbook "Food Revolution")