GRANDMA GINN'S WONDERFUL POT ROAST
I sure miss my mother's cooking. It was nothing fancy or gourmet, just plain honest to goodness GOOD Wholesome food. This pot roast recipe fed our families over the years and it was so good. She served it with her homemade buttermilk biscuits and gravy.
Provided by Linda Griffith
Categories Roasts
Time 3h15m
Number Of Ingredients 11
Steps:
- 1. Salt and pepper roast on both sides. Roll in flour..In a large skillet, put in the 1/2 cup of oil and when it is hot, brown roast on both sides. Place browned roast into a large dutch oven or cooking kettle. Cover with water. Bring to a rapid boil. Reduce to med. low and cover. Simmer for a good two hours. Place potatoes, onions, carrots and celery into the pot with roast. Add more water if needed. Add garlic powder and onion powder. Replace lid and simmer for another 45 minutes until veggies are done and roast is tender. Remove roast and veggies to a platter. When cool, slice roast into thick slices. In the meantime, mix gravy mix with water from roast and add to the pot. Bring to a boil and stir until thickened. If it is too thin, add a little flour to a little water to make a paste and pour into pot. If too thick, add a little more water. You'll have to judge to see how much is needed, by how thick or thin it is.
- 2. Serve with gravy and vegetables
SLOW COOKER POT ROAST
Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.
Provided by Food Network Kitchen
Categories main-dish
Time 8h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
- Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
- Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
- Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.
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