3 hrs 10 mins
The secret to this slowly cooked pot roast is that you add no liquid to the pan. The big sweet onions cook down, and this provides all the juices you need for the beef to simmer. From "The Dinner Doctor" by Anne Byrn.
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- 1Place a rack in the center of the oven and preheat the oven to 300 degrees.
- 2Pat the roast dry with paper towels and season it with salt and pepper.
- 3Place the flour in a shallow bowl. Dredge the roast in the flour, then shake off the excess.
- 4Heat the oil in a 5 to 6-quart heavy, covered flameproof casserole or Dutch oven over medium-high heat. Add the roast and brown it on both sides, 3 to 4 minutes per side.
- 5Remove the casserole from the heat, and transfer the roast to a plate.
- 6Place the onion halves, cut-side down, in the bottom of the casserole. Place the roast on top of the onions and cover the casserole.
- 7Bake the beef until it is quite tender and the juices have thickened, 3 to 3 1/2 hours.
- 8One hour before the beef is done, add the carrots and potatoes, if using, to the casserole. Spoon the juices over the vegetables to baste, replace the casserole lid, and return the casserole to the oven.
- 9To serve, carefully remove the roast from the casserole and slice it. Arrange the slices of beef on plates with the carrots, onion, and potatoes, if using, and spoon the pan juices on top.
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Nutritional Facts for Mom's Pot Roast With Vidalia Onion Gravy
Serving Size: 1 (430 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 646.2
- Calories from Fat 430
- Total Fat 47.8 g
- Saturated Fat 18.4 g
- Cholesterol 156.4 mg
- Sodium 135.5 mg
- Total Carbohydrate 8.6 g
- Dietary Fiber 0.8 g
- Sugars 2.4 g
- Protein 42.6 g