Old Fashioned Pot Roast With Onion Gravy Recipes

3 HOUR OLD FASHIONED OVEN POT ROAST

3 Hour Old Fashioned Oven Pot Roast image

Make and share this 3 Hour Old Fashioned Oven Pot Roast recipe from Food.com.

Provided by Derf2440

Categories One Dish Meal

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (3 -5 lb) bottom round beef roast
salt
pepper
2 tablespoons cajun seasoning (or seasoning of your choice)
4 medium carrots, cut in 2 inch lenths
2 large onions, quartered
8 medium fresh mushrooms, whole
12 small new potatoes, scrubbed
1 1/4 cups water, divided (or beef broth)
3 tablespoons water, cold
1 tablespoon cornstarch

Steps:

Pre heat oven to 375F degrees.
Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees.
Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour.
Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
Remove roast to platter and slice; surround with veggies, cover with foil and keep warm.
Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.

CONTEST-WINNING OLD-FASHIONED POT ROAST

Contest-Winning Old-Fashioned Pot Roast image

Every time I fix this recipe for friends, it's asked for - and usually by the husbands! As a new mom (Mike and I are the parents of a 9-month-old son) who works full-time, I also like how easy it is to prepare. It's one of our favorites. Some people I've shared the recipe with have used a beef brisket in place of the regular roast. For a bit different taste, I at times add red wine vinegar. My mom started me cooking young. I made my first from-scratch Thanksgiving dinner at 13. After that, I figured I could tackle about any cooking! -Georgia Edgington, Crystal, Minnesota

Provided by Taste of Home

Categories Dinner

Time 3h15m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 beef eye round roast (3 to 4 pounds)
1 bottle (12 ounces) chili sauce
1 cup water
1 envelope onion soup mix
4 medium potatoes, cut into 1-inch pieces
5 medium carrots, cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces

Steps:

Place roast in an ungreased roasting pan. Combine the chili sauce, water and onion soup mix; pour over roast. Cover and bake at 350° for 2 hours. , Cut roast into 1/2-in. slices; return to pan. Top with the potatoes, carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender, stirring the vegetables once.

Nutrition Facts : Calories 338 calories, Fat 6g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 982mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 3g fiber), Protein 36g protein.

OLD-FASHIONED POT ROAST

Old-Fashioned Pot Roast image

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

Ingredients

1 boneless beef chuck roast (about 3 pounds)
6 tablespoons all-purpose flour, divided
6 tablespoons butter, divided
3 cups water
2 teaspoons beef bouillon granules
1 medium onion, quartered
1 celery rib, cut into pieces
1 teaspoon salt
1/2 teaspoon pepper
4 carrots, cut into 2-inch pieces

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.

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