Mothers Pot Roast Recipes

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MOTHER'S POT ROAST



Mother's Pot Roast image

The best vegetable gravy you ever tasted--and the roast isn't bad either! We always had this meal with mounds of mashed potatoes. Great on a cold wintry evening!

Provided by J.Stewart

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 7h10m

Yield 5

Number Of Ingredients 6

2 ½ pounds tip round roast
salt and pepper to taste
1 (15 ounce) can tomato sauce
1 onion, cut into thin strips
2 bay leaves
3 tablespoons all-purpose flour

Steps:

  • Spray slow cooker with non-stick cooking spray. Season roast with salt and pepper. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.
  • After 1 hour, reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
  • Pour drippings through strainer into medium-sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast.

Nutrition Facts : Calories 552 calories, Carbohydrate 10.2 g, Cholesterol 149.7 mg, Fat 36.6 g, Fiber 1.7 g, Protein 45.2 g, SaturatedFat 15.3 g, Sodium 570.4 mg, Sugar 4.3 g

MOTHER'S BAVARIAN POT ROAST



Mother's Bavarian Pot Roast image

This was something Mother made often when I was a child. She frequently served it over nice, wide, egg noodles.

Provided by Ambervim

Categories     < 4 Hours

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 14

5 lbs rump roast or 5 lbs sirloin tip roast
2 tablespoons canola oil
1 tablespoon cinnamon
1 tablespoon sugar
1 tablespoon vinegar, Apple Cider
1 cup water
12 ounces beer
1 cup tomato sauce
2/3 cup yellow onion, chopped
1 bay leaf
1 1/2 teaspoons salt
flour (to dust meat and to thicken gravy as needed)
salt
pepper

Steps:

  • Dust the meat with flour, salt and pepper. Brown the meat on all sides in the oil in a dutch oven or any large pot.
  • Combine the remaining ingredients and pour over the meat, cover and simmer for 3 hours or until tender. If you have the luxury to let it simmer for 6-8 hours, even better.
  • Thicken the gravy with flour.
  • Sliced mushrooms may be added to gravy.
  • I is nice served over wide egg noodles.

MOM'S POT ROAST



Mom's Pot Roast image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 3h35m

Yield 4 to 6 servings

Number Of Ingredients 12

3 pounds rump roast
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 stalks celery, chopped
1 carrot, chopped
1 onion, chopped
4 cloves garlic, minced
1 cup red wine
One 28-ounce can tomato product (I'm using crushed tomatoes)
1 cup liquid (I'm using water)
2 bay leaves
1 pound dry pasta (I'm using shells)

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
  • Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
  • Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
  • About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta.
  • To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together.

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  • Slow Cooker Au Jus Pot Roast. Black coffee, Worcestershire sauce, tomato sauce, and steak seasoning meld together in this recipe's rich, savory gravy.
  • Mississippi Pot Roast. Using simple ingredients like pepperoncini, a packet of au jus gravy mix, and pre-made buttermilk ranch dressing allows you to prep this pot roast in just five minutes.
  • Awesome Red Wine Pot Roast. "One of the best roasts I have ever made. If you have a cast iron pot, I suggest using that. It made it SO tender and also cuts the cooking time down a bit," reviewer KGora writes. "
  • Instant Pot® Pot Roast. "I have tried to cook pot roast many times. Each time was a disaster. I thought I would try it one more time since I love my Instant Pot.
  • Slow Cooker Pot Roast with Malbec (Red Wine) "Full of flavor," Amanda Murphy says. "After reading everyone's reviews, I didn't add salt. The Montreal steak seasoning has enough.
  • Instant Pot® Pot Roast with Potatoes and Carrots. "The roast was very tender and flavorful. I usually make a pot roast in the slow cooker, but the Instant Pot made the meat so tasty," reviewer Lela says. "
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  • Slow Cooker Pot Roast. No need to measure herbs and spices here. Store-bought ranch dressing mix, dry beef gravy mix, and dry Italian-style salad dressing mix season this tender pot roast.


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