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Mama's Pot Roast


My family is steak and potatoes. That's what I grew up on, and that's what we have at least once every time we all get together. Recently, I was home at my parents' house and my mom gave me the recipe for Pot Roast which she used to make when we were growing up (how had I not obtained this before!?!). It's from the Better Homes & Garden's Cookbook from the 1980s (maybe even 70s?). Clearly they've since updated it, but the recipe is still amazing. The gravy is rich and meaty, and the beef itself falls apart on your fork. A great childhood recipe, revived!

Ingredients:

3-4 LBS Chuck Roast

Lawry's Seasoning Salt

Lemon pepper

8oz can tomato sauce + 1 can water

1 pkg onion soup (dry)

2 bay leaves

3 TBS flour

3/4 cup water

Directions:

  1. Preheat oven to 325

  2. Season roast with Lawry's & Lemon-pepper (a Gray-family staple combo) on both sides

  3. Heat dutch oven (or other oven-safe pot with lid) on stove, to medium-high heat. Add roast to pan & brown on both sides

  4. OPTIONAL: You can also cook this in a slow-cooker on Low for 4-5 hours, but you'll still need to brown the meat before it goes in.

  5. In separate bowl, mix remaining ingredients

  6. When roast is browned, pour mixture over roast & cover

  7. Bake at 325 for 4 hours

  8. When roast comes out, place it on a cutting board & remove any fat around edges & center of meat

  9. Meanwhile, shake flour & water in a tupperware.

  10. Slowly whisk flour-water mixture into pan drippings (removing any grease that has surfaced, if necessary)

  11. Return meat to pan

  12. Serve with gravy whenever you're ready, meat can rest in pan for a while

(NOTE: I like to serve this with Brussels sprouts and Horseradish mashed potatoes. I think the crunchy salty greens go well with the tangy sweet potatoes and rich meat, but it would be equally good with a fresh arugula & citrus salad)

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