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    You are in: Home / Recipes / Mom's Pot Roast With Vidalia Onion Gravy Recipe
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    Mom's Pot Roast With Vidalia Onion Gravy

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 10 mins

    10 mins

    3 hrs

    mailbelle's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (4 lb) boneless beef chuck roast
    • salt and black pepper
    • 1/4 cup all-purpose flour
    • 2 tablespoons vegetable oil
    • 3 large vidalia onions, peeled and cut in half crosswise
    • 4 cups baby carrots, pre-peeled (optional)
    • 4 cups potatoes, peeled and quartered (optional)

    Directions:

    1. 1
      Place a rack in the center of the oven and preheat the oven to 300 degrees.
    2. 2
      Pat the roast dry with paper towels and season it with salt and pepper.
    3. 3
      Place the flour in a shallow bowl. Dredge the roast in the flour, then shake off the excess.
    4. 4
      Heat 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.
    5. 5
      Remove the casserole from the heat, and transfer the roast to a plate.
    6. 6
      Place the onion halves, cut-side down, in the bottom of the casserole. Place the roast on top of the onions and cover the casserole.
    7. 7
      Bake the beef until it is quite tender and the juices have thickened, 3 to 3 1/2 hours.
    8. 8
      One 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.
    9. 9
      To 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.

    Ratings & Reviews:

    • on February 28, 2009

      55

      This is my favorite pot roast recipe! It comes out perfect every time and is so flavorful! It is super simple too! Sometimes I use whole mushrooms instead of potatoes.

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    66%
    Total Fat 47.8 g
    73%
    Saturated Fat 18.4 g
    92%
    Cholesterol 156.4 mg
    52%
    Sodium 135.5 mg
    5%
    Total Carbohydrate 8.6 g
    2%
    Dietary Fiber 0.8 g
    3%
    Sugars 2.4 g
    9%
    Protein 42.6 g
    85%

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