Moms Potroast Recipes

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

Ingredients

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

MOM'S POT ROAST

Mom's Pot Roast image

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

Ingredients

3 tablespoons all-purpose flour, divided
1 teaspoon salt
1/4 teaspoon each minced chives, parsley flakes and tarragon
1/4 teaspoon pepper
1 boneless beef chuck roast (3 to 3-1/2 pounds)
2 tablespoons canola oil
8 cups water
2 tablespoons beef bouillon granules
2 tablespoons Worcestershire sauce
1 large onion, chopped
3 celery ribs, cut into chunks
3 garlic cloves, minced
2 bay leaves
4 medium potatoes, peeled and quartered
4 medium carrots, cut into chunks
2 tablespoons butter

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 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

Ingredients

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

BETTER THAN MOM'S POT ROAST

Better Than Mom's Pot Roast image

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

Ingredients

4 -5 lbs beef roast
2 cups beef broth
2 cups ketchup
1/2 cup cider vinegar
2 medium onions, chopped
2 garlic cloves, minced
6 tablespoons brown sugar
5 carrots, chopped
5 celery ribs, chopped

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.

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