Texas Pot Roast

I love cooking roast. They are so – dare I say it? – so FUN!

Did you know pot roasts can be fun? Despite what you are thinking right now (Rachel, you are incredibly weird to think pot roasts could be fun), it’s true.

Give me a chance, here.

Why I love pot roasts: lots of reasons.

  • They are easy. You throw them in the oven and let them cook all day. (Let me clarify – you put them in a pot first, hence the name “pot roast”.)
  • They are so tender. So, so tender.
  • They are yummy. Try the spice rub and faint.

Okay, that was only three reasons, but you get the idea. What more could you want?

Texas Pot Roast

1 large arm or chuck beef roast, cut into large chunks

Soy sauce

Lemon juice

4 tsp. paprika

1 T. brown sugar

2 tsp. salt

2 tsp. chili powder

1 tsp. pepper

1 tsp. oregano

1 tsp. garlic, granulated

3/4 tsp. cumin

1/2 tsp. cayenne pepper

Place the roast in your roasting pan. Pour a couple of cups of water around it. Now, smother the roast in the soy sauce and lemon juice. Get it good and wet. Combine all the rest of the spices. Rub it into the roast – top, sides, and bottom. Place the roast in an oven preheated to 350 degrees; cook for about an hour. Now decrease the heat to 250 degrees and cook for at least four hours. Or decrease the heat to 300 and cook it three to four hours. Somewhere in there.

As you go throughout the day, stop periodically to smell this roast. Sniff. Sigh. Smile.

Pull it out and admire it.

Beautiful, huh? Well, that depends on whether you think pot roasts can be beautiful.

They can.

Get a couple of forks and shred it up. Smother it with your favorite barbecue sauce.

Don’t be scared to smother it with barbecue sauce. Good roast + good barbecue sauce = deliciousness.

Tell me – do you love pot roasts, too? If you do, we are kindred spirits. What do you put on your pot roasts? I’d love to hear!


“For He made Him who knew no sin to be sin for us, that we might become the righteousness of God in Him” (2 Corinthians 5:21).


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