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Pot Roast of Beef with Pan Gravy Recipe

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This recipe for Pot Roast of Beef with Pan Gravy is from The Cyr Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients:
* 3 cups coarsely chopped onion
* 2 or 3 Tbsp cooking oil
* 3 to 4 lb boneless arm chuck roast or rump roast
* 1/2 cup of flour
* 2 tsp seasoned pepper
* 1 can (14oz) beef broth
* 1 can (10 1/2oz) beef consomme
* 1 can (10 3/4 oz) cream of celery soup undiluted
* 1 cup of water or more as needed
* 1/3 cup steak sauce (optional) such as A-1
* 1 1/2 pounds carrots cut in chunks
* 2 pounds red potatoes peeled and cut in chunks
* 2 pound head of cabbage cut in chunks(optional)
Directions:
Directions:
In an electric skillet saute the onions until tender.Mix the pepper and flour, and liberally rub the roast with the flour mixture. Move the onions to the pan sides and brown the roast on all sides in the oil. Add oil it needed. The onions should darken and begin to caramelize. Lower the skillet temperature and add the beef broth , beef consommé , celery soup , water, and steak sauce. Cover and bring to a simmer . Add water as needed. Let simmer for 1 1/2 hours then add the carrots , continue simmering , and 1/2 hour later add the potatoes, and 1/2 hour later add the cabbage. Simmer until the cabbage is tender. Slice the roast across the grain and serve with the vegetables and pan gravy.
Note! 1) Add water as needed during simmering to make gravy. You may need to add a couple of cups depending on your pan's cover steam leakage.
2) Other beef cuts such as top of the round roasts can be used, however , longer cooking time way be needed for tougher cuts.
3) The caramelized onions add a lot of flavor. While the roast is browning , stir the onions also to keep them from burning and let them turn a nice dark brown.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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