Pot Roast

I’m going to try to post all the family recipes here, checked by mom. Pot Roast is one of the standards. When I made it this past Friday, my friend Bill went into the kitchen and said “Oh! You’re making it in a pot!” I was surprised by this comment, but he explained that he’s always made it in a croc pot. This is a very simple, but hearty and inexpensive meal to make. It is great for when it is cold out.

Ingredients:

1 Bottom Round
salt
pepper
1 or 2 yellow onions
water

Preparation:

Slice the onion(s) as if you’re going to sautee them: small, but not diced.
Take a medium pot with a lid and set the bottom round in it. You’ll know your pot is the right size if you can put the lid on without it touching the roast and the space between the largest part of the roast and the wall of the pot is 2 or 3 fingers width on each side.
Season each side with salt and pepper, then set heat on high.
Place the onions in the pot around the roast.
Brown the roast on each side.
Set the roast in the pot the way you want to leave it until it is done, I like to leave it on the fatty side (if there is one) on top of the onions.
Add water to the pot to about the middle of the roast or a little lower.
Lower the heat to medium and cover the pot.
Cook for at least 3 hours, checking water to make sure there’s always at least an inch in the bottom so the roast doesn’t burn.
When the meat is tender enough to flake with a fork, it is done.

The onions will just dissolve in the water. I turned the heat too low when I made it last time so I’m looking forward to making it again.

Once you’ve removed the roast you can make gravy. I removed some of the juice left in the pot and that made a good sauce as well. To make the gravy, take around a cup of water and 1/4 cup of flour and mix it well to make a slurry, then add to the pot while the heat is on medium high or high. Mix well until the slurry is well mixed with everything else left in the pot. Let it cool a little and you have gravy.

I found the reason for making a slurry before adding the flour this time. I tried making a slurry with hot liquid from the pot and it didn’t mix well, then I added it to the pot hoping it would still mix, but I ended up with essentially little flour balls/dumplings in the gravy. If you want your gravy smoother, make the slurry and mix it well. This gravy will likely still be a little lumpy because of the bits of onion left in the juice, but that just makes it tastier.

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