Wednesday, December 8, 2010

Traditional pot roast

I found this recipe in my food Nanny book.  It is just your general everyday pot roast, but it did add sweet potatoes.  I wasn't a huge fan of the sweet potatoes.  They got overcooked.  So did my roast.  It was a bit small, but also a bit frozen, so I though it would be fine, but it wasn't.  The meat was dry.  :(  However, the potatoes and carrots were perfect, and the flavor was fine.  We (meaning Brandon) also made some gravy and biscuits to go with it.  All from Food Nanny's book.  I only really changed the type of potatoes I used - she used reds, I used russets I already had on hand.


  • 1/3 cup flour
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 (3 1/2-4 lb) boneless chuck, rump or shoulder roast (mine was only about 3 lb)
  • 2 Tablespoons olive oil
  • 1 cup beef broth
  • 5 large carrots, peeled and quartered
  • 3 medium russet potatoes peeled and cut in large chunks (I think I cut mine in 1/6th or so)
  • 1 large yellow onion, quartered
  • 2 sweet potatoes or yams, peeled and quartered
For gravy
  • 1/4 cup flour
  • 1/2 cup cold water
  1. Preheat the oven to 275 or 325 (275 for 5 hours of roasting, 325 for 3 - we did 325.)
  2. Mix flour, garlic powder, salt and pepper together.  Rub on meat.
  3. In a large Dutch oven or pot, heat oil over medium heat.  Brown the meat on all sides;  Drain the fat.  Add the broth, bring to a boil and boil for about 1 minute.  Remove pot from the heat.
  4. Add the carrots, potatoes, onion and sweet potatoes.  Cover with a lid.  Roast for 5 hours (for 275;  3 hours for 325)
  5. Transfer meat to a large platter and surround it with veggies.  Cover with foil to keep warm.  
  6. To make gravy:  Pour pan juices into a 2 cup measuring cup.  Tilt the cup and spoon off the fat that rises to the top.  If necessary, add beef broth or water to total 1 1/2 cups.  Return juices to the pan.
  7. Whisk flour and water together in a small bowl and add to pan juices.  Cook ans stir over medium-high heat until thickened and bubbly.  Cook and stir 1 minutes more.  Season to taste.

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