Mom's Best Pot Roast

Submitted by DonnaRose

"Twenty years old and from the newspaper"

 

• Ready In: 3hrs 30mins
• Ingredients: 11
• Serves: 6

ingredients

• 4 lbs center cut chuck steaks or 4 lbs chuck, cubes
• 3 large carrots (cut in two inch pieces)
• 1 (16 ounce) can stewed tomatoes or 8 ounces tomato paste
• 1 (6 ounce) can green beans
• 1 medium chopped onion
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 3 tablespoons flour
• 1 bay leaf
• 1 1⁄2 teaspoons salt
• 1 1⁄2 teaspoons pepper

directions

1. Salt and pepper meat; rub with flour.
2. Saute onion and garlic in oil until translucent.
3. Add meat and brown on all sides, about 15 minutes.
4. Add 1 cup boiling water and other ingredients.
5. Cook over low heat, tightly covered with aluminum foil, in dutch oven for 2 1/2 to 3 hours or crockpot on low setting for 6 hours.
6. Oven - baste twice during cooking, turning once.
7. Remove meat and vegetables; spoon off fat; leave 4-6 tbsp drippings in pan to make gravy.
8. Discard bay leave; reserve meat and vegetables.
9. To make gravy add 4-6 tbsp flour added bit by bit to desired thickness.
10. Pour over meat and vegetables.

Reviews

[cakemix]

Hi Donna, I've made this pot roast ever since I read the recipe in Working Mother magazine from the January 1985 edition. At that time it was a tiny bit different than yours. It called for 2 tablespoons Kitchen Bouquet and instead of olive oil it called for shortening. I do not use the shortening any more- just the olive oil and I still use the Kitchen Bouquet. Other than these two items, it is exactly the same pot roast. The recipe also included how to make the gravy; perfect mashed potatoes; and deep-dish apple pie.