Moms Ol Fashioned Pot Roast Food

OLD-FASHIONED POT ROAST

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.

3 HOUR OLD FASHIONED OVEN POT ROAST

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.

OLD FASHIONED POT ROAST

Steps:

• Preheat your oven to 350 degrees.
• Heat the Dutch oven on medium heat until it is hot. Add a little oil of choice and heat that too.
• Sear both sides of your chuck roast, about five minutes on each side. Just brown it.
• Remove the roast from the pan and set aside on a plate.
• Add the chopped onion and celery to the oil and juices in the pan. Cook for a few minutes while stirring. These will mostly dissolve during the cooking of the roast but they add tons of flavor.
• Add the roast back into the pan and add 1/2 cup of water or beef broth and cover.
• Place the Dutch oven in the oven.
• Cook for about two hours at 350 degrees.
• After two hours add peeled and quartered russet potatoes. The size of your pot will determine how many you can add. But allow about ½- 1 potato for each person.
• Cook for another hour. Remove pan from oven and check for doneness in potatoes. They should be tender and cooked through.
• Check that the roast is done. It should pull apart easily with a fork. If it needs to cook more, remove potatoes and return to the oven for another half an hour.
• Or if the roast is done and the potatoes aren't, remove the roast and cook the potatoes for more time.
• When the roast and potatoes are both done cooking, let them rest in the pan until ready to serve to keep them warm.
• Granny recommends cooking the carrots separately to retain their color and flavor. This is how to do it.
• Peel the carrots, and slice off tip and the stem. Cut in half, then cut each half into about four carrot sticks.
• Place carrots in saucepan with a small amount of water. Add a little salt and about a teaspoon of sugar. Cook until tender but not too soft, about 10 minutes.
• To serve, place the pot roast in the center of a platter and surround with the potatoes and carrots.

MOM'S OL FASHIONED POT ROAST

Steps:

• In large heavy kettle, heat up grease or oil.
• Salt and pepper roast to taste.
• Sprinkle roast with onion powder on both sides, garlic powder on one side.
• Dredge in flour.
• Place roast in kettle that has been heated with grease or oil. Brown well on both sides.
• Ater browning, remove roast from kettle.
• Add the additional 1/2 Celsius flour to kettle. Brown and stir well.
• After browning, add roast back into kettle. Sprinkle with parsley flakes.
• Add enough hot water to cover roast and simmer slow until done. Turn occassionally.
• NOTE: Crock pot/slow cooker can be used instead of large kettle.

OLD FASHIONED POT ROAST

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 to 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.

OLD FASHIONED SUNDAY POT ROAST WITH VEGETABLES AND BROWN GRAVY

Steps:

• preheat the oven to 325*.
• make 9 deep incisions in the meat and insert the garlic pieces.
• Heat 1 tbls of oil in a heavy roasting pan; add the meat and brown on all sides over medium heat.
• transfer the meat to a plate.
• add the remaining tbls of oil to the pan, add the celery, onion, carrots and saute for about 5 minutes.
• add the stock, bay leaves green pepper and ketchup.
• return the meat to the pan, cover and bring to a boil.
• transfer to the oven and bake for 2 hours covered.
• set the meat aside and stir in the thyme, salt and pepper.
• at this point, the meat can be stored in the refrigerator until the next day.
• place the potatoes on the bottom of the pan and arrange the meat on top.
• re-cover, and bake 45 minutes or until the meat and potatoes are tender.
• in a small bowl, mash the butter and flour together to form a smooth paste is formed.
• transfer the meat to a large heated platter and using a slotted spoon, remove the carrots and potatoes and arrange them around the meat.
• discard the bell pepper, bay leaves and celery.
• bring the pan juices to a boil over high heat.
• then whisk in the butter mixture by tablespoonfuls.
• cook over high heat until the mixture forms a gravy, then reduce heat and simmer for 3 minutes.
• add hot pepper sauce to taste.].
• pour some of the gravy over the meat and pass the remainder with the meat and vegetables at the table.

OLD-FASHIONED POT ROAST

Steps:

• Dredge beef in flour, place in greased skillet and brown on all sides to seal in juices.
• Lay sliced onions on top of roast.
• Pour 1/2 cup of water over roast, cover and bake at 300 degrees for 2 hours 30 minutes.
• Remove cover and bake for 30 minutes longer.
• Tip: After baking for 2 hours, you may add potatoes and carrots and bake for 1 hour longer.