I use a recipe that my mom taught me and it is the recipe she has used since I was a kid. It's not something you can make quickly and takes a decent amount of time to cook. However, it is SO worth the time and work.
So today I am sharing with you one of my favorite recipes EVER. This is my mom's recipe and one I hope to continue to make forever.
Mom's Pot Roast
- 3-5 lbs Chuck Roast
- 1.5 lbs of Carrots, cut into even sized chunks (keep them decently large as they cook a long time)
- 1 lg Onion cut into quarters
- 10-12 medium Red Potatoes cut into even sized chunks
- Vegetable Oil
- 5 Beef Bullion Cubes
- Corn Starch
-Use a Dutch Oven or Large Cast Iron Skillet
-Preheat the Oven to 350
-Season the Roast. Sear in the Dutch Over or Skillet in Vegetable Oil until all sides are browned. Remove the Roast from the pan.
-Put the Onions into the pan and allow to brown. Add a small amount of Water in order to scrape the brown bits off the bottom of the pan.
-Put the Roast back into the pan. Add the Beef Bullion Cubes and enough Water to come 3/4 of the way up the Roast.
-Put the pan into the over and cook, covered, for an hour.
-Add the Potatoes to the pan. Put the pan back into the open for half an hour.
-Remove the pan from the over. Remove the Potatoes to a bowl and the Carrots and Onions to another bowl. Remove the Roast to a plate.
-Put the pan on low heat on the stove. Make a mixture of corn starch and water. Add this mixture to the juices and water in the pan and bring to the boil. Add mixture until the thickness of the gravy is to your liking.
-Serve the Pot Roast and Potatoes with the gravy. Serve the Carrots and Onions on the side.