When it comes to classic comfort food, few dishes are as beloved as mom's good ole pot roast. This hearty and flavorful dish is a staple in many families, and for good reason. The tender meat, savory gravy, and melt-in-your-mouth vegetables are simply irresistible. If you're looking for a recipe that will warm your soul and fill your belly, look no further! Let's get cooking.
Here are our top 9 tried and tested recipes!
MOTHER'S POT ROAST
The best vegetable gravy you ever tasted--and the roast isn't bad either! We always had this meal with mounds of mashed potatoes. Great on a cold wintry evening!
Provided by J.Stewart
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 7h10m
Yield 5
Number Of Ingredients 6
Steps:
- Spray slow cooker with non-stick cooking spray. Season roast with salt and pepper. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.
- After 1 hour, reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
- Pour drippings through strainer into medium-sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast.
Nutrition Facts : Calories 552 calories, Carbohydrate 10.2 g, Cholesterol 149.7 mg, Fat 36.6 g, Fiber 1.7 g, Protein 45.2 g, SaturatedFat 15.3 g, Sodium 570.4 mg, Sugar 4.3 g
MOM'S POT ROAST
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
- Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
- Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
- About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta.
- To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together.
BETTER THAN MOM'S POT ROAST
Make and share this Better Than Mom's Pot Roast recipe from Food.com.
Provided by quirkycook
Categories One Dish Meal
Time 8h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Season both sides of roast with salt and pepper.
- Combine broth, ketchup, vinegar, onions, garlic, and sugar in slow cooker.
- Add roast and top with carrots and celery.
- Cover and cook on low for 8 hours, until meat is tender.
MOM'S POT ROAST
This is an old family recipe and it is the only pot roast recipe that I ever make. It is deceptively simple but the flavours just seem to go together incredibly well. The taste is quite different from the usual. Don't be tempted to put in more water than is called for. The moisture comes out of the onions and the meat and you end up with a delicious broth.
Provided by Paja9203
Categories Stew
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a Dutch oven, brown the pot roast in the oil.
- This will take about 15 minutes to get all surfaces browned.
- Add the remaining ingredients and bring to a boil.
- Lower the heat and simmer very slowly for 3 hours.
- Take the roast out and keep warm.
- Strain the gravy (serve the onions as a side dish).
- Mix the flour with water and thicken the gravy if desired.
Nutrition Facts : Calories 50.9, Fat 3.5, SaturatedFat 0.5, Sodium 23.4, Carbohydrate 4.5, Fiber 0.7, Sugar 2.5, Protein 0.5
MOM'S POT ROAST
This is my mother's recipe for the easiest and best pot roast. It yields great flavor with plenty bread-dipping gravy.
Provided by Chihuahua Girl
Categories Meat
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Season roast on all sides with paprika. Brown onion, garlic, and roast all together in a dutch oven over medium heat. While roast is browning, combine one package of beefy onion soup with one cup of water or broth. Stir until well blended. When roast is browned, mash onion and garlic with slotted spoon then add the beefy onion soup mix. Lower heat to medium. Add additional broth at this time so that the liquid comes halfway up roast. Cook for approximately one hour, then add carrots. Combine 2 tablespoons Wondra Flour with1/3 cup additional broth or water and add to roast. Continue cooking. Test tenderness of roast and when roast is almost fork tender add potatoes. Continue cooking until potatoes are cooked and easily pierced with a fork. Lower heat to warm. Remove beef from pan to a cutting board or platter and slice while keeping gravy warm. Season gravy with salt and pepper, if needed. Return sliced beef to pan just to warm through. Serve immediately.
Nutrition Facts : Calories 857.9, Fat 25.1, SaturatedFat 10.3, Cholesterol 221.1, Sodium 307.6, Carbohydrate 75.3, Fiber 9.4, Sugar 9.4, Protein 81
OLD-FASHIONED POT ROAST
I got this recipe from my mom, a great cook. My sister, dad and I loved it when she made her pot roast. Later, I served this dish in our restaurant for many years. It's a recipe that just says "home cooking."
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.
Nutrition Facts : Calories 407 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 664mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.
MOM'S POT ROAST
My greatest inspiration to learn how to cook came from my mom. She was always feeding everyone, and that's why I know only how to cook for a crowd. This recipe accommodates either, but leftovers are great for sandwiches or a hearty barley soup.-Dorothy Duder, North Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Combine 1 tablespoon flour and seasonings; rub over roast. In a Dutch oven, brown roast on all sides in oil over medium-high heat. Add the water, bouillon, Worcestershire sauce, onion, celery, garlic and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2 hours, turning the roast after 1 hour. , Turn roast again. Add potatoes and carrots. Cover and simmer 1 hour longer or until meat and vegetables are tender. , Discard bay leaves. Remove meat and vegetables to a serving platter and keep warm. Pour 2 cups cooking juices and loosened browned bits into a 2-cup measuring cup; skim fat. (Save remaining cooking juices for another use.) , For gravy, in a small saucepan, melt butter; stir in remaining flour until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.
Nutrition Facts : Calories 448 calories, Fat 23g fat (8g saturated fat), Cholesterol 118mg cholesterol, Sodium 1053mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.
MOM'S GOOD OL' MEATLOAF
This is a very basic yet delicious meatloaf that is pretty much fool proof. I like to mix ground beef with ground venison for less grease and you won't need to drain it. However, all beef is just fine. Nothing fancy here, just good old fashion meatloaf that will please your tastebuds.
Provided by Lynn366
Categories Meat
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Mix ground beef and/or venison mixture with next 8 ingredients and 1/4 cup ketchup. Mix thoroughly but not excessively.
- Place meatloaf mixture into a greased baking pan. I like to use the speckled metal roasting pans.
- Top with remaining ketchup and green pepper slices.
- Cover and bake for approximately 1 1/2 hours or till meat is done. May need to drain some grease after an hour of baking.
Nutrition Facts : Calories 543.1, Fat 31.2, SaturatedFat 11.9, Cholesterol 190.5, Sodium 952.9, Carbohydrate 23.9, Fiber 2.7, Sugar 10, Protein 40.6
MOM'S OL FASHIONED POT ROAST
Make and share this Mom's Ol Fashioned Pot Roast recipe from Food.com.
Provided by tuttifrutti1
Categories Roast Beef
Time 4h20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In large heavy kettle, heat up grease or oil.
- Salt and pepper roast to taste.
- Sprinkle roast with onion powder on both sides, garlic powder on one side.
- Dredge in flour.
- Place roast in kettle that has been heated with grease or oil. Brown well on both sides.
- Ater browning, remove roast from kettle.
- Add the additional 1/2 Celsius flour to kettle. Brown and stir well.
- After browning, add roast back into kettle. Sprinkle with parsley flakes.
- Add enough hot water to cover roast and simmer slow until done. Turn occassionally.
- NOTE: Crock pot/slow cooker can be used instead of large kettle.
Nutrition Facts : Calories 79.4, Fat 0.2, Sodium 2.5, Carbohydrate 16.8, Fiber 0.9, Sugar 0.2, Protein 2.4
Tips:
- Choose the right cut of beef: Chuck roast, rump roast, or brisket are good choices for pot roast.
- Brown the meat in a Dutch oven or large pot over medium-high heat before braising it. This will help to develop flavor.
- Add plenty of vegetables to the pot roast, such as carrots, potatoes, onions, and celery. They will add flavor and nutrition.
- Use a flavorful liquid for braising, such as beef broth, wine, or beer. This will help to tenderize the meat and add flavor.
- Cook the pot roast on low heat for several hours, or until the meat is fork-tender. This will ensure that the meat is cooked through and flavorful.
- Serve the pot roast with mashed potatoes, egg noodles, or rice.
Conclusion:
Pot roast is a classic comfort food that is easy to make and always a hit with the family. By following the tips above, you can make a delicious and flavorful pot roast that everyone will love. So next time you're looking for a hearty and satisfying meal, give pot roast a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love