My Mom’s Pot Roast recipe is one of those comfort foods you just never get over or get enough of. Growing up as a small child, I always looked forward to nights we had roast beef for dinner. Mom kept it very simple. Chuck roast, potatoes, carrots, salt and pepper and homemade gravy. Simple yet so sumptuous.
Okay, by now I’m sure you’re exhausted from all my peach recipes. 🙂 Quite frankly, so am I! I love peaches and I’m still eating them regularly, but I think I’m done with any new recipes for the year (except one in salad I’ll post later this month).
Now we can begin some more savory recipes I made during the months of August and September. I’m sure Mom’s Pot Roast will be a winner with you and your family. I’ve used all different kinds of beef roasts for this recipe – more expensive and less expensive cuts of meat. I’ve used any kind of potato and even baby carrots if that’s all I had on hand. To me, it’s one of those no-fail recipes with minimal work but maximum taste. 🙂
Mom would brown the roast and then cook it in her roaster with a little water for a couple of hours. She would peel and slice the potatoes and carrots and put them in salted ice water until time to add them to the roaster. Then she would add a lot of salt and pepper before baking the veggies and meat until done.
After removing the meat and veggies to a serving platter she would make gravy on top of her stove in the roaster with the pan drippings and water, a little Kitchen Bouquet and more salt and pepper. Oh it was so, so good. The savory flavors of beef and veggies smothered in gravy would just about do us in. Served with homemade bread that had been toasted in the oven and served with assorted jellies or preserves was heaven.
When our pastor and his wife were due to have their fourth baby, I told them I’d bring a meal the day they came home from the hospital. I know his favorite meal is roast, so I made him Mom’s Pot Roast, pretty much just like my mom used to make it. You just can’t beat the gravy and the savory flavors. I’ve also made a gluten free version if you prefer that. I’ve made roast for them and several other families over the years and everyone always loves my mom’s version. It just can’t be beat. 🙂
If you’re looking for a wonderful way to make pot roast, give my Mom’s recipe a try. Prepare to have your taste buds tantalized!
Mom’s Pot Roast was always one of my favorite meals growing up.
While this recipe does take a while to cook in your oven, there’s not a lot of work involved in preparation.
Mom’s Pot Roast makes a great company meal.
Here’s what I did.
I used these ingredients for the pot roast. I also used a little oil to brown the meat in the roaster pan.
Generously salt and pepper your beef roast on both sides. Dredge beef in flour and and press in so beef is covered well. Reserve the excess flour in a small bowl to use later to thicken the gravy.
Heat oil in a large roaster on top of stove. Add beef and fry on both sides until browned. Remove from heat and add about a cup or two of water. Sprinkle with salt and pepper. Cover with lid and bake in a 350 oven for 2 hours.
Add peeled carrots and potatoes that have been halved lengthwise. Sprinkle again with salt and pepper. Add additional water if necessary (another cup or so). Top with lid and bake about 1-1 1/2 hours more until carrots are fork tender. Remove veggies to serving plates and meat to a platter and slice down. Meanwhile, make gravy.
I used these ingredients to make the gravy, plus garlic powder. The flour was the excess left over from dredging the beef.
Place the roaster pan with all the drippings on top of the stove or pour into another saucepan. Bring to a boil. Add enough water to flour and whisk until a thin paste forms. Drizzle flour mixture slowly into beef drippings.
Add parsley, garlic powder, Kitchen Bouquet, and additional salt and pepper to taste. Boil until thick, whisking continuously. Pour into a gravy boat to serve.
Serve meat, veggies and gravy on a platter.
Mom’s Pot Roast can be served without gravy if you prefer.
I prefer mine drenched in gravy – even the veggies!
Here’s the recipe.
MOM’S POT ROAST
(Recipe adapted from my mom, Helen Mattis, Titusville, FL)
- 1 chuck roast – about 3 lbs.
- 6-10 Russet potatoes, peeled, sliced in half lengthwise
- 6-10 large carrots, peeled, cut in half lengthwise
- 2 cups water
- salt & pepper, to taste
- 1 cup UNBLEACHED all-purpose flour or Gluten Free flour, divided use
- 3 tbsp. oil
- ¼ to ½ tsp. garlic powder
- 1 tbsp. parsley flakes
- 4-5 drops Kitchen Bouquet seasoning
- Sprinkle roast with salt and pepper and dredge in about half a cup of flour.
- Heat oil in a large Dutch oven or roaster pan that can be placed in the oven.
- Brown meat on all sides.
- Add about a pint of water, cover roasting pan with lid and place in 350° oven.
- Bake about 2 hours.
- Put in potatoes, sliced in half lengthwise, carrots that are peeled and sliced lengthwise if very thick.
- Add another cup or pint of water if necessary.
- Salt and pepper vegetables.
- Cook in oven another hour to an hour and a half, or until carrots are cooked all the way through.
- Remove carrots and potatoes to a casserole dish.
- Remove meat to a platter and slice.
- Place roaster pan on stove top on medium high heat.
- Starting with about a half cup of flour, add cold water and whisk until mixture becomes runny.
- Whisk into broth mixture from meat.
- Season with garlic powder, pepper, parsley and a few drops of Kitchen Bouquet seasoning.
- If necessary, whisk another batch of flour paste into broth from meat in order to get a thickened gravy.
- Serve with meat and vegetables.
Every bite of Mom’s Pot Roast is sumptuous and amazing.
Time to dig in!