30 Minute Pot Roast with Keystone
Looking for a quick and easy recipe for Pot Roast? This one is so easy that it could be called a dump recipe and we all love those!
May I asked if you have tried canned meat lately? Being honest here, I was not sure I would be a fan based on products I have tried in the past. Keystone asked if I would give their fully cooked shredded beef a try in a couple of recipes. And while we are being honest, I did NOT tell my crew that the meat came fully cooked in a can. I know…but it was fun watching them eat it!
First off, if you haven’t tried canned meat in a while, let me suggest trying Keystone Meats. From Soup and broth bases to fully cooked Beef, Chicken, Turkey, and Pork; Keystone uses all natural products which result in tasty foods for you to use in prepare quick meals. Keystone also offers tons of recipes for you to try when you are looking for quick meals that work great with their products.
I used the canned beef to make 30 Minute Pot Roast in the oven. It would be also easy to make in your slow cooker (same recipe and cook on high for 2 hours or low for 4 hours). I also made it in my pressure cooker. You can find the recipe for the pressure cooker version here.
1 can Keystone Beef – do not drain
4 Tablespoons butter (1/2 stick)
1 box or 2 cans of vegetable or beef broth (I used one of each for this recipe)
1 bag of baby carrots – cut lengthwise if they are large to speed cook time
1 chopped onion
6-8 small potatoes – cut in half or quartered if larger potatoes are used
2-3 stalks of celery – chopped into chunks
5-6 Sweet Peppers (or use 1-2 bell peppers if you prefer)
Salt and Pepper to taste
Top with sliced green onions
Heat the broth and butter in microwave safe bowl or on the stove top
Preheat oven to 400 degrees
Place all the ingredients in an oven safe baking dish
Place filled baking dish on rack in oven and pour the hot broth over everything and cover with a lid or foil
Bake for 30 minutes or until the carrots and potatoes are fork tender
If you want the vegetables browned, remove the foil and allow to bake a few more minutes
I served both versions together and my crew loved it! There were no complaints about the texture or flavors. The oven method did have a deeper, richer gravy over the pressure cooker version but otherwise, they were both about the same.
The older crew members were surprised that the meat was canned, but even they agree that Keystone does a great job and were happy for me to use it in the future. Thumbs up from the Wilson crew!
And since May is the National Beef Month, Keystone Meats is running a contest where someone is going to win a year’s worth of beef! Jump over and enter your favorite recipe. All requirements and entry information can be found on the Keystone site. Good luck!
This recipe, content, and opinions are mine. Keystone Meats provided me with the canned meat to use in this post. For more information on Keystone Meats, visit their site or connect with them on Twitter and Facebook.
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