Best 6 Moms Pot Roast With Vidalia Onion Gravy Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Take a culinary adventure into a comforting and classic dish – Mom's Pot Roast with Vidalia Onion Gravy. The tantalizing aroma of succulent pot roast, braised to perfection, infused with tender vegetables and aromatic herbs, is sure to warm the heart and soul. Immersed in a rich and savory gravy, enhanced by the distinctive sweetness of Vidalia onions, this dish promises a delightful taste experience. As you embark on this culinary journey, discover the secrets to creating this extraordinary dish that will become a cherished family favorite, passed down through generations.

Check out the recipes below so you can choose the best recipe for yourself!

MOTHER'S POT ROAST



Mother's Pot Roast image

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

2 ½ pounds tip round roast
salt and pepper to taste
1 (15 ounce) can tomato sauce
1 onion, cut into thin strips
2 bay leaves
3 tablespoons all-purpose flour

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

BOTTOM ROUND ROAST WITH ONION GRAVY



Bottom Round Roast with Onion Gravy image

This is the easiest roast recipe and requires little work for a lot of flavor. The vinegar sounds awful but it makes it really good. Its an easy main dish for busy moms!

Provided by Susan

Categories     Main Dish Recipes

Time 4h10m

Yield 6

Number Of Ingredients 7

6 onions, sliced
1 (4 pound) bottom round roast
salt and pepper to taste
1 bay leaf
1 tablespoon white vinegar
1 tablespoon all-purpose flour
1 cup water

Steps:

  • Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.
  • When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 11.3 g, Cholesterol 127 mg, Fat 22.5 g, Fiber 1.9 g, Protein 39.3 g, SaturatedFat 8.5 g, Sodium 167.5 mg, Sugar 4.7 g

MOM'S POT ROAST WITH VIDALIA ONION GRAVY



Mom's Pot Roast With Vidalia Onion Gravy image

The secret to this slowly cooked pot roast is that you add no liquid to the pan. The big sweet onions cook down, and this provides all the juices you need for the beef to simmer. From "The Dinner Doctor" by Anne Byrn.

Provided by mailbelle

Categories     One Dish Meal

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 7

1 (4 lb) boneless beef chuck roast
salt and black pepper
1/4 cup all-purpose flour
2 tablespoons vegetable oil
3 large vidalia onions, peeled and cut in half crosswise
4 cups baby carrots, pre-peeled (optional)
4 cups potatoes, peeled and quartered (optional)

Steps:

  • Place a rack in the center of the oven and preheat the oven to 300 degrees.
  • Pat the roast dry with paper towels and season it with salt and pepper.
  • Place the flour in a shallow bowl. Dredge the roast in the flour, then shake off the excess.
  • Heat the oil in a 5 to 6-quart heavy, covered flameproof casserole or Dutch oven over medium-high heat. Add the roast and brown it on both sides, 3 to 4 minutes per side.
  • Remove the casserole from the heat, and transfer the roast to a plate.
  • Place the onion halves, cut-side down, in the bottom of the casserole. Place the roast on top of the onions and cover the casserole.
  • Bake the beef until it is quite tender and the juices have thickened, 3 to 3 1/2 hours.
  • One hour before the beef is done, add the carrots and potatoes, if using, to the casserole. Spoon the juices over the vegetables to baste, replace the casserole lid, and return the casserole to the oven.
  • To serve, carefully remove the roast from the casserole and slice it. Arrange the slices of beef on plates with the carrots, onion, and potatoes, if using, and spoon the pan juices on top.

VIDALIA ONION POT ROAST



Vidalia Onion Pot Roast image

Provided by Food Network

Yield 6 to 8 portions

Number Of Ingredients 11

1 fresh beef brisket, about 4 pounds, well trimmed
Salt and pepper to taste
2 tablespoons dry thyme
1 tablespoons dry rosemary
2 tablespoons olive oil
4 large vidalia onions (or other sweets), peeled and sliced, about 4 cups
1 cup dry red wine
3 carrots, thinly sliced, about 1 cup
2 tablespoons chopped garlic
2 cups hot beef stock lightened with 1 cup water added
2 celery stalks tied with 3 bay leaves into a bouquet garni

Steps:

  • Preheat oven to 375 degrees.
  • Season the beef brisket well with salt and pepper. Crush the thyme and rosemary together with a mortar and pestle and rub the herb mix into the beef, coating it evenly. Rub the beef well with 1 tablespoon of the olive oil.
  • Heat a large saute pan with 1 tablespoon olive oil over medium high heat for 2 to 3 minutes until the pan is nearly smoking. Add the beef to the hot pan and sear well on one side until browned before turning the beef over and searing the other side. When the beef has been well browned on both sides, remove from the pan and set aside.
  • Add the onions to the saute pan and cook them until golden brown. Add the red wine to the onions and reduce by half.
  • Pour the onions into a large heavy roasting pan and spread evenly across the bottom before putting the beef on the bed of onions. Add the carrots, garlic, hot beef/water and celery bundle to the beef in the roasting pan and place, uncovered, into the oven. All the combined liquid should rise only 2/3 as high as the meat is thick. Add additional water to maintain the braising liquid height.
  • Cook for 1 hour before turning the beef over. Cook the second side uncovered for 1 hour before covering the pan with a cover or foil and turning the oven down to 325 degrees. Continue to slowly braise the beef brisket for 1 1/2 to 2 additional hours.
  • Remove the pan from the oven, discard the celery bouquet and allow the beef to rest for 20 minutes before slicing and serving with some of the onion jus.

POT ROAST AND VEGETABLE GRAVY



POT ROAST AND VEGETABLE GRAVY image

Provided by Food Network

Categories     main-dish

Time 4h45m

Yield 30 to 40 servings

Number Of Ingredients 28

1 (10 to 12 pound) bolar roast, (chuck roast), hand tied tight to a 4-inch diameter
3 tablespoons tomato paste
2 kernels fresh garlic, smashed
2 bay leaves
1 tablespoon pure ground black pepper
1 tablespoon salt
1 teaspoon onion salt
5 large red bliss potatoes, cubed
12 small carrots or 2 yellow rutabagas
2 onions
1/2 stalk celery
10 ounces flour
10 pounds peeled large red bliss potatoes
2 ounces horseradish
2 onions, ground
1 teaspoon white pepper
1 tablespoon salt
8 ounces drawn butter
8 ounces warm half-and-half
1 ounce parsley, chopped
10 pounds of potatoes
4 medium onions
8 eggs
2 ounces salt
1/2 bunch parsley
1 teaspoon white pepper
2 pounds flour
1 tablespoon baking powder

Steps:

  • Preheat oven to 275 degrees. Place roast in a pan and season with tomato paste, garlic, bay leaves, pepper, salt and onion salt. Put 1 1/2-inches of water in the bottom of the pan. Surround the roast with 1/2-inch cubes or stew cuts of fresh vegetables.
  • Cover the roast pan with another interlocking roast pan of the same size and roast for 2 hours. Then turn over and cook for another 2 to 2 1/2 hours.
  • Separate the vegetables from the natural gravy stock. Pour the stock into a heavy gauge pot. Scrape the bottom of the roast pan and add to stock. You should have about 3 quarts of stock, if not add bouillon broth.
  • Simmer and skim off the fat, then put 1 1/2 pints of the stock in a pan and add flour and whip until smooth. Gradually add this slurry to the simmering stock until a smooth thickness is achieved. Add the roasted vegetables to the gravy.
  • Boil or steam potatoes until well done. Place in a mixing bowl and add the above ingredients. Whip, then serve.
  • Rice potatoes through fine hole attachment. Dice onions fine in buffalo chopper and add to potatoes. Combine this with eggs, salt, parsley and white pepper. Add 2 pounds of flour and check consistency then add baking powder. If batter seems too loose or watery, add more flour until thick but not too stiff. In a large skillet, add enough vegetable oil so that when melted it will equal about 1/8-inch in bottom. Oil must be very hot before using or pancakes will turn out greasy. Spoon batter into pan about 2 ounce ovals. When brown, place on paper towel to absorb excess oil.

MOM'S POT ROAST



Mom's Pot Roast image

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

3 -4 lbs pot roast
2 tablespoons oil
1 tablespoon mustard
1 1/2 teaspoons brown sugar
1/4 cup water
1/4 cup vinegar
2 -3 large onions, sliced
salt, pepper
flour, to thicken gravy (optional)

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

Tips:

  • Choose a well-marbled chuck roast for tender, flavorful results.
  • Sear the roast on all sides before braising to develop a rich, brown crust.
  • Use a variety of vegetables, such as carrots, celery, and onions, to add flavor and texture to the pot roast.
  • Add a splash of red wine or beef broth to the braising liquid for extra depth of flavor.
  • Cook the pot roast on low heat for several hours, or until the meat is fall-apart tender.
  • Serve the pot roast with mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Mom's Pot Roast with Vidalia Onion Gravy is a classic comfort food that is easy to make and always a hit with the family. With its tender, flavorful meat, savory gravy, and simple ingredients, this dish is sure to become a favorite in your household. So next time you're looking for a hearty and delicious meal, give Mom's Pot Roast a try.

Related Topics