Alex’s favorite Sunday dinner: pot roast

This is a simple-to-make recipe that my family always likes. The company we have likes it too!

Shoulder roast or chuck roast (use one of these cuts for a roast that is guaranteed to always be moist)
Catalina dressing
onion
potatoes
carrots
bay leaf
Worcestershire sauce
salt and pepper

Brown the onions and roast on both sides in Catalina dressing or olive oil. Place in baking dish. Arrange cut up potatoes and carrots around the meat. Pierce roast in several places and pour on Worcestershire sauce and squirt on some more Catalina dressing. Sprinkle with salt and pepper. Add bayleaf. Pour about 1/2 cup of water into pan. Cover tightly with foil. Bake at 300 for four hours.

I make this Saturday night and put it in the fridge overnight. I put it in the oven before leaving for church on Sunday. Four hours later, it’s ready to eat when we get home (if I remember to turn the oven on.) If making ahead the night before, wait until morning to do the potatoes or they will turn brown.

This can also be made in the crockpot on low. Not recommended on high with the shorter cook time.

The pot roast is even better with fabulous homemade bread.