My Mother's Cooking - Beef Pot Roast
Beef Pot Roast
My Mother's Cooking
What is a Pot Roast?
Beef Pot Roast
One of my mother’s most frequent meals was her beef pot roast. Everyone in our family loved beef and this dish could be made with relatively inexpensive cuts.
I am not quite certain the exact cut that she used but I seem to remember a round bone in the middle in the early years. Later on, her roasts were mostly boneless so she may have changed due to availability or cost.
My mother would brown the meat on both sides in a large cast iron frying pan. Then she would add some quartered onions and some water and continue cooking it in the oven, turning it over from time to time.
About an hour before the meat was done, she would add carrots and potatoes to cook with the meat. Just before serving, she would remove the meat and potatoes and thicken the sauce with flour to make rich, brown gravy.
I was a little too young to remember exactly which seasonings she used but I will make my best guess based on how I remember that it tasted. You can finish the cooking in a covered roasting pan if you wish. That will keep the meat from drying out.
3 Lbs Boneless Beef Chuck or Bottom Round Roast
4 Medium Onions peeled and quartered
1 Lb. of Carrots scrapped and cut into one inch rounds
1 Lb. of Red Skin Potatoes, peeled and cut into one inch cubes
2 Garlic Cloves coarsely chopped
1/4 Cup of Cooking Oil
1/4 Cup of Flour
2 Oz. of Butter
2 Teaspoons Thyme
2 Teaspoons Salt
½ Teaspoon Ground Black Pepper
1. Sprinkle the beef on all sides with salt and pepper and brown it in the oil in a Dutch Oven or a large cast iron frying pan.
2. Add about six cups of water, the garlic, the thyme and the quartered onions.
3. Cook covered for about 1-1/2 hours in a 300 F oven until the meat is fork tender . Turn the meat over every 30 minutes so that both sides are submerged in the liquid evenly.
4. Distribute the cut up carrots and potatoes evenly around the roast and continue cooking for about 60 minutes until they are fork tender. Halfway through, flip them over with a slotted spoon so that they cook evenly on all sides.
5. Remove the meat and vegetables to a serving platter
6. Melt the butter in a saucepan and stir in the flour to make a roux.
7. Gradually stir in the sauce from the roast while mixing with a whisk or a wooden spoon. Taste the gravy and adjust the salt level if necessary.
8. Cut the beef into serving sized pieces and pour the sauce into a gravy bowl.
9. Serve with a small tossed salad and a nice glass of red wine like Cabernet Sauvignon.
Cooking a Perfect Pot Roast
Links to more of my mother's recipes
- My Mother's Cooking - Pork Loin Roast - Two Differen...
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- My Mother's Cooking - Chicken Stew with Mushrooms, P...
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- My Mother's Cooking - Baked Beans and Pork Chops
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- My Mother's Cooking - Baked Meatloaf
My mother made meatloaf to stretch one pound of ground beef to feed four hearty eaters. My wife continues the tradition and adds her own touches - mushrooms, onions and dijon mustard with a ketchup, corn syrup glaze. She normally makes enough to serv
- My Mother's Cooking - Stuffed Cabbage Prepared Two D...
My mother taught me to make stuffed cabbage pretty much like everyone else makes it when I was growing up. Later I learned about a French version which reconstructs the individual leaves to form a whole cabbage when you are done. Both recipes are pre
- My Mother's Cooking - Potato Dumplings with Bacon an...
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- My Mother's Cooking - Norwegian Staples - Krube and ...
My mother learned to make Norwegian krube and lefse from her first husband's mother. These potato based Norwegian staples are easy to make, hearty and delicious. Krube is a large potato dumpling with a surprise in the middle and lefse is a thin, gril
- My Mother's Cooking - Boiled Potatoes and Potato Sal...
My mother often made boiled potatoes for our evening meal because they are easy to make and my dad liked them. Boiled potatoes can be eaten in soups or with butter or gravy. Of course boiled potatoes also form the basis for various potato salads whic
- My Mother's Cooking - Pumpkin Soup and Potato Soup
My mother was raised on a poor potato farm in North Central Wisconsin where her family normally ate meatless meals. In the fall, when the pumpkins were ripe in their garden, they were used to make both pies and soup. Here is my mother's recipe for pu
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