One time when I was home at my parents' house, my mom gave me the recipe for her Pot Roast which she used to make when we were growing up (how had I not obtained this before!?!). It's from the Better Homes & Garden's Cookbook from the 1980s (maybe even 70s?). Clearly they've since updated it, but the recipe is still amazing. The gravy is rich and meaty, and the beef itself falls apart on your fork. A great childhood recipe, revived!
Ingredients:
3-4 LBS Chuck Roast
Lawry's Seasoning Salt
Lemon pepper
8oz can tomato sauce + 1 can water
1 pkg onion soup (dry)
2 bay leaves
3 TBS flour
3/4 cup water
Directions:
Preheat oven to 325
Season roast with Lawry's & Lemon-pepper (a Gray-family staple combo) on both sides
Heat dutch oven (or other oven-safe pot with lid) on stove, to medium-high heat. Add roast to pan & brown on both sides
OPTIONAL: You can also cook this in a slow-cooker on Low for 4-5 hours, but you'll still need to brown the meat before it goes in.
In separate bowl, mix remaining ingredients
When roast is browned, pour mixture over roast & cover
Bake at 325 for 4 hours
When roast comes out, place it on a cutting board & remove any fat around edges & center of meat
Meanwhile, shake flour & water in a tupperware.
Slowly whisk flour-water mixture into pan drippings (removing any grease that has surfaced, if necessary)
Return meat to pan
Serve with gravy whenever you're ready, meat can rest in pan for a while
(NOTE: I like to serve this with Brussels sprouts and Horseradish mashed potatoes or honey roasted carrots. I think the crunchy salty greens go well with the tangy sweet potatoes or carrots and rich meat, and it's equally good with a fresh arugula & citrus salad)
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