2 hrs 20 mins
echo echo's Note:
The pot roast that my mother (no longer with us) taught me when I was growing up and that she was still making into the 1990s. The amounts are approximate, as she never measured the flour, salt, oil, etc., and would use more or fewer of the vegetables depending on what she had on hand. I'm writing this for a six person recipe (with enough meat possibly for leftovers for stew), but she made it with anywhere from a 2-4 lb roast and approximately 1 medium to large potato per person and 1 large carrot per person. The herbs usually included oregano and a bay leaf. Since I started making it, I omit the salt. I’ve generally used italian herb seasoning for the herbs and added some garlic powder or minced garlic. I HAVE USUALLY USED 1/2 CUP VINEGAR AND 1/2 CUP CATSUP; MUM ALMOST ALWAYS USED AT LEAST PARTLY VINEGAR, TOO, AND TO OUR FAMILY IT JUST WOULDN'T BE QUITE THE SAME WITHOUT AT LEAST A SMALL PART VINEGAR. I’ve sometimes added green beans, peas or zucchini (the latter two only towards the end of cooking). When water simmers low enough that it needs to be replaced, I generally replace with beef bouillon rather than more water.
My Private Note
Units: US | Metric
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (3 lb) pot roast
- 1 tablespoon oil
- 6 medium potatoes, cut into large cubes
- 6 large carrots, halved lengthwise then cut into thirds crosswise
- 2 onions, cut into eighths
- 1 cup red wine vinegar or 1 cup catsup or 1 cup red wine
- herbs (usually including oregano and a bay leaf)
- 1 -2 tablespoon flour
- 1Combine flour, salt and pepper in a paper bag.
- 2Add roast and shake to coat.
- 3In a dutch oven or large pot, brown roast on all sides in oil. Stuff vegetables in around the sides of the roast.
- 4Combine 1 cup vinegar (or catsup or wine or a mixture) with herbs and pour into the pot.
- 5Fill pan with enough water to cover roast and bring to a boil.
- 6Reduce heat to low and simmer 1½-2 hours until meat is falling-apart tender, adding water to the pot as needed.
- 7Remove meat and vegetables from the pot and keep warm.
- 8Add flour to pot liquid and continue to cook, stirring, until it thickens into gravy.
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Nutritional Facts for Mum's Pot Roast
Serving Size: 1 (371 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 808.5
- Calories from Fat 399
- Total Fat 44.3 g
- Saturated Fat 17.3 g
- Cholesterol 154.2 mg
- Sodium 391.3 mg
- Total Carbohydrate 52.8 g
- Dietary Fiber 7.4 g
- Sugars 6.5 g
- Protein 48.0 g
The following items or measurements are not included: