Mom's Pot Roast

Updated at: Fri, 23 Aug 2024 15:28:58 GMT

Step 1

Season meat with salt and pepper, roll lightly in flour Sear it on all sides in a hot pan with a coating of oil until browned.

Step 2

Add about an inch or 2 of beef broth or water to Dutch oven remembering to pick up the meat a little so it doesn’t stick Add chopped onions, mushrooms and a stalk or 2 of celery if you like, Lawrys, granulated garlic and simmer at low heat for an hour, turning meat over every 20 minutes and adding more broth or water if needed.

Step 3

After a hour, Slice in some carrots or sweet potato and continue cooking slowly until meat is very tender when pierced with a fork (usually an hour more). Remove meat to a plate while you thicken the juices for gravy

Step 4

Taste the juices and add salt and pepper , more liquid etc if needed Make a cornstarch or flour slurry and add and stir . Let it bubble for a few minutes and then slice the meat and add to gravy and let it cook and get all gravy-soaked for5-10 minutes. Sometimes I like to add a splash of milk or half n half or a spoonful of sour cream to add richness. Taste and Adjust seasonings to your liking.

Step 5

Serve with mashed potatoes or kasha or even noodles

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