Prep 20 mins
Cook 3 hrs
This is an old family recipe and it is the only pot roast recipe that I ever make. It is deceptively simple but the flavours just seem to go together incredibly well. The taste is quite different from the usual. Don't be tempted to put in more water than is called for. The moisture comes out of the onions and the meat and you end up with a delicious broth.
- In a Dutch oven, brown the pot roast in the oil.
- This will take about 15 minutes to get all surfaces browned.
- Add the remaining ingredients and bring to a boil.
- Lower the heat and simmer very slowly for 3 hours.
- Take the roast out and keep warm.
- Strain the gravy (serve the onions as a side dish).
- Mix the flour with water and thicken the gravy if desired.
Thank you Sue for such a wonderful tasting pot roast. You were certainly correct to point out no extra liquid should be added. We had a truck load of the most wonderful tasting gravy!! I do not have a dutch oven, so I used my steel wok to cook the roast in. We will definitely treasure this recipe!!
We loved this pot roast! Fabulous flavor and gravy. Instead of stove top simmering, I baked it covered in a 300F oven until the internal temperature probe read 200F and then for 30 minutes more. I turned it every 45 minutes. My 4 lb roast took 3 hours and 15 minutes. Thanks for the recipe, I'll make this again.
This is the most brilliant Pot Roast recipe I have ever made! Never until now have I had a gravy come from something that needed nothing added other than thickening! I had to vary two things- 1. I didn't have a dutch oven so I just used my largest non stick pan. 2. I only used 1 huge onion because only two people in my family will eat cooked onion and even with just that the flavor was wonderful! Easy, simple, I didn't have to watch it and the roast was moist and had flavor! I don't blame you for never making any other recipe for this, this is absolutely perfect! Thank you for the best roast recipe!