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Mom's Pot Roast | Can't Stay Out of the Kitchen

Mom's Pot Roast

Teresa Ambra
Mom's Pot Roast is a vintage recipe our family loves. This sumptuous Roast Beef dinner is a family favorite and comfort food at its best. Served with potatoes and carrots, this one has a wonderful homemade gravy. Perfect one-dish meal for week-night dinners, but nice enough for company.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Course Beef Main Dish
Cuisine Southern
Servings 8
Calories 624 kcal

Equipment

  • 1 large roaster pan with lid
  • 1 sharp knife to cut vegetables
  • 1 vegetable peeler
  • measuring cups
  • measuring spoons
  • 1 electric knife to carve the meat
  • 1 whisk

Ingredients
  

  • 3 lb. chuck roast
  • 6-10 Russet potatoes peeled
  • 6-10 large carrots peeled
  • 2 cups water
  • 1 tsp. Salt & pepper to taste
  • 1 cup UNBLEACHED all-purpose flour or Gluten Free flour, divided use
  • 3 tbsp. avocado oil
  • 1/4 to 1/2 tsp. garlic powder
  • 1 tbsp. parsley flakes
  • 4-5 drops kitchen bouquet seasoning
  • 1 cup flour divided use

Instructions
 

  • 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.
  • Sprinkle salt and pepper on the 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.

Notes

NOTE: This can be prepared on top of stove just as easily and times will remain about the same. To bake in crockpot, you will need to put in everything except the stuff for the gravy. That will have to be added at the end just like original recipe. Bake the meat about 3-5 hours on low (with water and seasonings), then add the vegetables for an additional 2-3 hours until cooked through.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 624kcalCarbohydrates: 59gProtein: 40gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 117mgSodium: 435mgPotassium: 1489mgFiber: 5gSugar: 4gVitamin A: 9081IUVitamin C: 15mgCalcium: 95mgIron: 7mg
Keyword beef, carrots, main dish, pot roast, potatoes
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