Mandarin Pork Roast

I've taught university-level English for more than 40 years, but cooking is my first love. I especially like to... View this recipe »


 

Cooking Beef Roast

Ann H. of Nashville, Tennessee discovered a terrific way to cook a beef roast. She reports, “My roast goes into... Read more »


Allspice and Beef

From Wisconsin Rapids, Wisconsin, Marjorie E. reports, “Allspice goes well with beef. I sprinkle it on beef roast... Read more »

Mom's Pot Roast

Reminisce - try a FREE ISSUE today!

My greatest inspiration to learn how to cook came from my mom. She was always feeding everyone, and that's why I know only how to cook for a crowd. This recipe accommodates either, but leftovers are great for sandwiches or a hearty barley soup.—Dorothy Duder, North Hollywood, California

SERVINGS: 8

CATEGORY: Main Dish

METHOD: Stovetop - One-Dish

TIME: Prep: 45 min. Cook: 3 hours

Ingredients:

  • 3 tablespoons all-purpose flour, divided
  • 1 teaspoon salt
  • 1/4 teaspoon each dried chives, parsley flakes and tarragon
  • 1/4 teaspoon pepper
  • 1 boneless beef chuck roast (3 to 3-1/2 pounds)
  • 2 tablespoons canola oil
  • 8 cups water
  • 2 tablespoons beef bouillon granules
  • 2 tablespoons Worcestershire sauce
  • 1 large onion, chopped
  • 3 celery ribs, cut into chunks
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 4 medium potatoes, peeled and quartered
  • 4 medium carrots, cut into chunks
  • 2 tablespoons butter

Directions:

Combine 1 tablespoon flour and seasonings; rub over roast. In a Dutch oven, brown roast on all sides in oil over medium-high heat. Add the water, bouillon, Worcestershire sauce, onion, celery, garlic and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2 hours, turning the roast after 1 hour.
    Turn roast again. Add potatoes and carrots. Cover and simmer 1 hour longer or until meat and vegetables are tender.
    Discard bay leaves. Remove meat and vegetables to a serving platter and keep warm. Pour 2 cups cooking juices and loosened browned bits into a 2-cup measuring cup; skim fat. (Save remaining cooking juices for another use.)
    For gravy, in a small saucepan, melt butter; stir in remaining flour until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 8 servings.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer