We got our freezer loaded up with pork last week, so this week we’re having sausage gravy over biscuits and pork chops. Next week we’ll have to try some of the bacon. I can’t wait 🙂  Here’s what is on the menu!

Crock pot ranch pork chops
Biscuits and gravy
Grilled cheese and ramen
Cheesy chicken broccoli and rice

So many delicious meals happening in my kitchen this week, I had a hard time choosing which to share.

I decided to write about what we had last night, and share that recipe because it’s the perfect meal to throw together on a fall afternoon. It will fill your home with delicious scents as you go about your day watching football, raking leaves, or as I was doing yesterday, sorting three years worth of Ivy’s clothes to get rid of. Really, you just have to make a yummy pot roast when the weather starts turning cold. It’s the ultimate comfort food, and your family will come running to the supper table.


I found this recipe on an excellent food blog South Your Mouth. She calls it Mama’s Pot Roast. I was looking for a roast recipe for cooking it in the oven because last time I made it I failed to get dinner in the crock pot on time. I’m so glad have come across this wonderful recipe. Let’s get to it!

One 3 pound roast (mine was a blade roast)
2 tablespoons of olive oil
Salt and Pepper to season (I also used minced onions)
2 cups of water
2 packets of Lipton’s Beefy Onion soup mix (last time I used regular store brand onion soup, and it turned out great.)
4-5 medium potatoes, peeled & halved (I didn’t peel them because I’m lazy)
2-3 cups baby carrots
2-3 onions, quartered (I left these out)
2 tablespoons cornstarch (this is to make gravy, which I didn’t do)

Preheat your oven to 300 degrees.


Season your roast on both sides with salt, pepper, and minced onions. Don’t have minced onions? Onion powder would work, or just omit it.

Heat two tablespoons of olive oil in a pan. Then sear both sides of your roast just a couple minutes per side.


Mix together two cups of water and your two onion soup envelopes in a bowl, then pour into the bottom of a roasting pan. I used a 9×13 cake pan which worked just fine.


Place your seared roast in the center of the pan, cover with foil, and place in the oven. Cook for two hours at 300 degrees.


Get out your veggies. Cut your potatoes -and onions if you’re using them- and season with salt and pepper.


When the two hours are up, remove the roasting pan from the oven, take off the foil, and arrange the potatoes and carrots around the roast. I put the potatoes cut side down so they soak up the tasty juices. I’ve found by doing it this way, the potatoes are soft and flavorful and I didn’t need gravy. Note: if you are making the gravy, ladle out one cup of the broth and set aside.

Re-cover the pan with foil, and put it back in the oven for another hour.

At the end of the hour, take the pan out of the oven. Let it rest a few minutes and then dig in!

If you’re making the gravy, move roast and vegetables to a serving platter and cover to keep warm.

Then place roasting pan on the stove (to cover 2 burners if using an elongated pan) and heat on medium-high heat. Add cornstarch to a small bowl and whisk in reserved 1 cup of broth. Whisk cornstarch mixture into pan juices and heat until simmering. Simmer for 3-4 minutes, whisking continually, until thickened.

We just served ours right from the roasting pan and decided to forego the gravy.


As always thank you for reading, and please leave me a response below!



melt-in-your-mouth pot roast