Ingredients: |
Ingredients: 1 4-6 lb. chuck roast
2-3 Tb. vegetable oil
Lawry's season salt
garlic powder
black pepper
1 large onion, chopped
6-8 med. potatoes, peeled and cut in half longways
7-10 med. carrots, peeled and cut into 2-3 inch sections
beef broth
flour or cornstarch
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Directions: |
Directions:In a Dutch oven heat oil. Season both sides of chuck roast with Lawry's salt, pepper and garlic powder. Dust with flour or cornstarch. Place into Dutch oven to brown, turning so that both sides have a nice brown on them. Remove meat from pan and saute onions in remaining fat. Lower the heat to med low and put roast back in the pan. Pour about 2-3 cups of beef broth or water enough to bring water up to top and slightly over the roast. You want it to cover mostly the meat. Cook for 3-4 hours add liquid (beef broth or water) and make sure nothing is sticking. About 30 minutes before you are ready to serve put potatoes and carrots in the pot. Sprinkle them lightly with salt, you may need to add a little more water, turn heat up to medium, cover and cook. When potatoes and carrots are tender it is done.
Remove potatoes and carrots to a bowl, and the roast (which may fall apart) to a platter. Skim off any fat that you can from the remaining broth. Make a slurry of flour and water and add to the broth. Stir well making a gravy. If you would rather use another pan, you may melt butter and add flour, cooking and letting the flour brown.Then use this broth as your liquid for your gravy. Just good comfort food.
The last 10 years I discovered I could do the same thing in my crock pot so now, I brown the roast, grease the crock-pot and put the roast in there. Add the onions, potatoes and carrots. Add about 2 c. beef broth, cover and cook on low 6-8 hours.Then make the gravy with the drippings just the same. |
Personal
Notes: |
Personal
Notes: This is how Maw-ma and my mother did pot roast. It was not a written recipe, you just learned how to do it. Once we learned of Michael's allergies, I stopped putting the flour on the roast and used cornstarch to make gravy. Then I learned I could brown the meat using cornstarch as well. It is all personal preference.
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This recipe for NAN'S POT ROAST is from