SUSAN'S POT ROAST (BASED ON MAMA'S POT ROAST)
This roast recipe was requested by my daughters. It is based on my mother's pot roast recipe, with a couple of additions and tweaks I learned over the years. It is traditionally prepared in a Dutch oven, but can be made in an electric skillet. Instructions for both are included.
Provided by Susan Feliciano
Categories Roasts
Time 4h
Number Of Ingredients 11
Steps:
- 1. Prepare vegetables and preheat oven to 275°F. Rinse the roast and pat it dry. Rub garlic salt and pepper into all sides of the roast.
- 2. Heat the Dutch oven over medium-high heat with 2 tablespoons of olive oil. Brown the onion slices on both sides and remove when browned, set aside . Sear the roast on all sides in the hot oil; remove and set aside.
- 3. Deglaze the pot with 1 cup of beef broth or red wine. Stir in 1 teaspoon poultry seasoning or thyme. Place the roast in the pot, arranging all the prepared vegetables around it. Add water or more beef broth until liquid comes about halfway up the sides of the roast.
- 4. Cover with lid and roast in the oven: 3 hours for a small roast, or 4 hours for a larger one. Test the thickest part with a thermometer to desired doneness - it should be well-done and tender, 170-180°. Remove roast to serving platter, and with a slotted spoon, arrange vegetables around it.
- 5. Place the pot with the drippings on the stove over medium heat. Add 2-3 tablespoons Wondra or fine flour to ¼ cup water and stir or shake to make a paste. Stir the paste into the simmering stock and cook until thick and glossy for the gravy. OR, if au jus is desired, skip the flour and just reduce the stock about 1/3 and serve the juice with the roast.
- 6. Electric Skillet: This works best with a roast about 3 or 3 1/2 pounds Brown the onion slices and sear the roast at 350° in the skillet according to directions above, deglazing the skillet as directed. Set the skillet to 225°, add roast and vegetables, liquid as needed, and cover. Simmer the roast until done, 2-3 hours, adding additional water or broth if necessary to keep the liquid about halfway up the sides of the roast. Test with meat thermometer as above. Roast should be very tender and well done.
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Petrus Adolf Gerber
[email protected]I made this pot roast for my family last night, and it was a huge hit! Everyone loved it. The meat was so tender and juicy, and the vegetables were cooked perfectly. The gravy was also very flavorful. I will definitely be making this again.
Chimmy sarah
[email protected]This pot roast was delicious! The meat was fall-apart tender and the vegetables were perfectly cooked. The gravy was also very flavorful. I served this with mashed potatoes and green beans, and it was a perfect meal.
Ettie Klugkust
[email protected]I made this pot roast for my family last night, and it was a huge hit! Everyone loved it. The meat was so tender and juicy, and the vegetables were cooked perfectly. The gravy was also very flavorful. I will definitely be making this again.
Noor Tanjila Rahman
[email protected]This pot roast was amazing! The meat was so tender and flavorful, and the vegetables were cooked perfectly. The gravy was also very flavorful. I served this with mashed potatoes and green beans, and it was a perfect meal.
hark singh
[email protected]I followed the recipe exactly and the pot roast turned out perfectly. The meat was tender and juicy, and the vegetables were cooked to perfection. The gravy was also very flavorful. I will definitely be making this again!
Lilac Lavender
[email protected]This pot roast was delicious! The meat was fall-apart tender and the vegetables were perfectly cooked. The gravy was also very flavorful. I served this with mashed potatoes and green beans, and it was a perfect meal.
Fatui Finau
[email protected]I made this pot roast for my family last night, and it was a huge hit! The meat was so tender and juicy, and the vegetables were cooked perfectly. The gravy was also very flavorful. I will definitely be making this again.
Joel Mcdaniel
[email protected]This recipe is a keeper! The pot roast was so flavorful and moist, and the gravy was perfect. I will definitely be making this again.
Lx Robiul
[email protected]I've tried many pot roast recipes, but this one is by far the best. The meat is so tender and juicy, and the vegetables are perfectly cooked. The gravy is also amazing! I served this with mashed potatoes and green beans, and it was a hit with my fami
Martin Ndakolo
[email protected]This pot roast is fall-off-the-bone tender and packed with flavor! The gravy is rich and flavorful, and the vegetables are cooked to perfection. My family loved this recipe, and I will definitely be making it again.