Teriyaki Pot Roast
It may be April 3rd, but here in Northern Minnesota it looks like December. More snow is in the forecast for tonight and with everyone’s moods low (I think we’ve hit an all new level of crankiness), I knew it was time for some comfort food. Of course, having made regular pot roast throughout the winter, I decided to make it with a twist.
I rarely make something that’s not from a recipe. I tried years ago and it was a disaster. But this time…this time…it was FANTASTIC! Of course there were a few things that I realized should have been done differently, so I incorporated those into the recipe below.
TERIYAKI POT ROAST
1 – 2-3# Beef Roast (find one that has some nice marbling – it makes the roast more juicy)
1 – Bottle of Teriyaki Sauce
4 – Golden Russet Potatoes
4-8 – Carrots, cut up (8 if you use small baby carrots)
6-8 – Brussel Sprouts
1 – Medium Onion – diced
1 – Shake of Montreal Steak Seasoning (to lightly cover the roast)
1 – gallon Ziploc Bag
Place your roast in a gallon Ziploc bag with 2/3 of the Teriyaki Sauce. Refrigerate 4-6 hours.
Brown the roast (preferable in the same pan you’ll be using in the oven). Once browned on all sides, add vegetables. Pour in 1/4 cup of water and the rest of the Teriyaki Sauce. Cover and cook at 350 degrees for 1.5 hours, remove the cover and cook another 30 minutes.
Remove roast from pan, slice and return to pan. The juices will help keep it moist. Serve with hot buttered rolls.