Pot Roast with Vegetable Gravy
This is a pot roast I've made for years, and it comes from the Good Housekeeping Illustrated Cookbook, which I first received as a wedding gift from my former husband's grandmother. I had already replaced it by the time we got divorced, so I kept it. This cookbook is fantastic for all sorts of American recipes, and I recommend it for every kitchen.
This particular recipe is one I've been making for better than 25 years. It's simple and tasty, although it involves a bit more attention than the slow cooker pot roast I posted a few years ago.
INGREDIENTS
1/4 cup cooking oil, like avocado or canola
1 3 1/2 to 5 lb. Round roast
1/4 cup all purpose flour
2 t. Penzey's roasted garlic powder
1 large onion, sliced
2-3 large carrots, sliced
2-3 stalks celery, sliced
1 small can tomato juice
1 small can tomato sauce
Salt, pepper, and oregano to taste.
Put the flour and the garlic in a gallon sized zip lock bag and shake to mix. Put the oil in a dutch oven and heat. Place the roast in the bag with the flour and garlic mixture and shake to coat.
When the oil is hot (you can tell by putting a drop of water in it and seeing if it sizzles) place the coated roast in the pot and brown all sides.
Add all remaining ingredients, and turn the roast once more. When the tomato juice and sauce starts to bubble, reduce the heat to low, cover, and allow to cook about 4 hours until fork tender, turning the meat about every half hour.
When the roast is done, remove the meat from the pot and blend the juices with an immersion blender, or in a standard blender, to make the gravy.
Slice the meat and serve with mashed potatoes and a green salad.
This particular recipe is one I've been making for better than 25 years. It's simple and tasty, although it involves a bit more attention than the slow cooker pot roast I posted a few years ago.
INGREDIENTS
1/4 cup cooking oil, like avocado or canola
1 3 1/2 to 5 lb. Round roast
1/4 cup all purpose flour
2 t. Penzey's roasted garlic powder
1 large onion, sliced
2-3 large carrots, sliced
2-3 stalks celery, sliced
1 small can tomato juice
1 small can tomato sauce
Salt, pepper, and oregano to taste.
Put the flour and the garlic in a gallon sized zip lock bag and shake to mix. Put the oil in a dutch oven and heat. Place the roast in the bag with the flour and garlic mixture and shake to coat.
When the oil is hot (you can tell by putting a drop of water in it and seeing if it sizzles) place the coated roast in the pot and brown all sides.
Add all remaining ingredients, and turn the roast once more. When the tomato juice and sauce starts to bubble, reduce the heat to low, cover, and allow to cook about 4 hours until fork tender, turning the meat about every half hour.
When the roast is done, remove the meat from the pot and blend the juices with an immersion blender, or in a standard blender, to make the gravy.
Slice the meat and serve with mashed potatoes and a green salad.
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