If you look for the perfect pot roast recipe, you will find thousands and thousands of possibilities. Instant pot or slow cooker pot roast are probably the most popular searches these days.

However, today's talk is about an easy pot roast recipe that I used to make when I was a student and didn't wish to spend too much on food but still wanted to eat good. Back then, I didn't have fancy tools. I just had a pot and a not so very trustful oven.

Anyway, you can easily adapt this recipe to a dutch oven pot roast. It will be a good upgrade.

I know now that the best meat for pot roast is a beautiful cut of chuck roast. Yet, back then, I used pork neck because it was cheaper, and truth be told, even today, when making this dish, I keep the same ingredients. So let's put this pot roast in the oven!

• The first thing you will need to do is to marinate the meat. I do this overnight, but a couple of hours should do the trick if you are in a rush.
• Rub the meat with the spices (paprika, garlic powder, some salt, and pepper). Coat it with the olive oil and let it sit covered in the fridge.

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• When ready, transfer the piece of meat into your pot. Clean and peel the potatoes, then cut them into big wedges. Add them to the pot along with the meat. Pour water on top of them and sprinkle some salt. You want only to cover half of the meat and not to have it fully submerged.

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• Cover with the lid and put it in the preheated oven at 230 degrees Celsius (425 F), and let it sit there for an hour.
• After an hour, take the lid off and return the pot to the oven for half an hour.

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• Take the pot out of the oven, and with a ladle, take some of the juice and put it in a mixing bowl. Mix it with the corn starch until it is fully dissolved. Then add the sugar, some extra salt, and the tomato juice. Stir well to combine. Finally, put the mushrooms in the bowl.

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• Return everything back to the pot and let it cook for another half an hour.
• Take the pot out and serve immediately.

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I could talk about the pork's internal temperature and all that jazz, but I would be eating, you know, not pork. Back then, I didn't even know that people were looking for stuff like that. I had a gas oven and simply used it at its highest temperature. Even so, this dish was always a success.

I could write about this dish's history, but I won't since this here is just a very rudimental interpretation. Although as rudimental as it is, this pot roast dinner is a hit in our household, and we love eating it every once in a while.

* I now use some spicy paprika too when making the spice rub. Yet, it is optional.

** The potatoes take in a lot of salt, so you might have to add some more at the end—taste before serving.

*** Don't forget to tag us on Instagram when making this dish.