Parmesan Garlic Pot roast
This is my new favorite pot roast. Hands down. After years of making the viral and well known Mississippi Roast recipe, I wanted to get back closer to the roots of a traditional roast, but with a twist.
No broth needed!
I did carrots, onions and diced potatoes, a drizzle of avocado oil- with a chuck roast right on top. I seasoned with salt and pepper and an all purpose seasoning blend- and some Kerry Gold butter right on top.
The roast’s juices will soak into the veggies without adding additional liquid.
Then I cooked on low for 8 hours. With about 30 minutes left, I added in a drained can of mushrooms to heat through.
Plate and drizzle with Parmesan Garlic sauce and grated Parmesan Cheese.
Let me know if you try it!
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The Parmesan Garlic Pot Roast is perfect for traditional roast lovers looking for a flavorful twist. This no-broth recipe makes use of natural juices from the roast to keep the vegetables moist and flavorful. Start by preparing your veggies: carrots, onions, and diced potatoes work wonderfully. Drizzle them with avocado oil and season with salt, pepper, and your favorite all-purpose seasoning blend. For an added touch of flavor, place some Kerry Gold butter on top. Cook the roast on low for 8 hours to ensure it becomes tender and juicy. About 30 minutes before it's done, add in a drained can of mushrooms, allowing them to heat through without losing their texture. This step ensures every bite is rich in flavor, making it the perfect comfort food. Once plated, generously drizzle with homemade Parmesan Garlic sauce and sprinkle grated Parmesan cheese on top for that extra burst of flavor! Serving this dish will guarantee compliments from family and friends, and it's a simple yet impressive addition to any dinner table. Perfect for gatherings, this roast is sure to become a family favorite!
