Moms Best Pot Roast Recipes

MOM'S POT ROAST

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.

MOM'S POT ROAST

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.

MOM'S POT ROAST

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.

MOM'S POT ROAST

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.

MOM'S BEST POT ROAST

Steps:

• Salt and pepper meat; rub with flour.
• Saute onion and garlic in oil until translucent.
• Add meat and brown on all sides, about 15 minutes.
• Add 1 cup boiling water and other ingredients.
• Cook over low heat, tightly covered with aluminum foil, in dutch oven for 2 1/2 to 3 hours or crockpot on low setting for 6 hours.
• Oven - baste twice during cooking, turning once.
• Remove meat and vegetables; spoon off fat; leave 4-6 tbsp drippings in pan to make gravy.
• Discard bay leave; reserve meat and vegetables.
• To make gravy add 4-6 tbsp flour added bit by bit to desired thickness.
• Pour over meat and vegetables.