Recipe by laurenpie
Simple yet so good, and worth the wait! Turns cheap cuts of meat tasty and tender. Cooked on the stove top, in a heavy pan with lid. Mom used either Beef or Pork cuts for this, including Rump Roasts, Chuck Roasts, 7 Bone Roasts and Pork Shoulder Roasts. Any size roast that will fit in your pan will do. Don't cheat and add liquid! Mom always said adding liquid will take away flavor from the meat. Mom peeled the potatoes and carrots, but I don't. We don't serve this with gravy, but if you want to, simply utilize the broth left in the bottom of the pan, whisk in a little flour (1-2 Tsp) and some milk (4-8 oz).
Top Review by SeaWave
I admit I had my doubts, especially with no added liquids. But my roasts lately haven't turned out so great, so I figured it was worth a try. Turned out to be the most tender roast I've ever made (I had an inside round), literally falling apart when I took it out of the pot. I'll always make my pot roasts like this now!
- 3 lbs roast
- 3 tablespoons flour
- 1 teaspoon kosher salt, divided
- 1 tablespoon olive oil
- 1 lb carrot, halved lengthwise and cut into 3-inch long slices
- 1 lb potato, quartered lengthwise
- 1 lb onion, peeled and cut into 1-inch wedges
Directions See How It's Made
- Wash raw roast, then sprinkle with 1/2 tsp salt and rub with flour. Sear in olive oil, browning roast on all sides. It's okay that a little may stick to the bottom of the pan. Cover with lid and reduce heat; simmer for 4 hours or until very tender. No need to add any liquid, as the roast will produce its own.
- Add potatoes, then layer in carrots and onions. Sprinkle vegetables with between 1/4 tsp to 1/2 tsp salt. Continue to simmer for 1 additional hour, or until vegetables are tender.