Best 3 Mothers Pot Roast Recipes

MOM'S POT ROAST

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.

MOTHER'S BAVARIAN POT ROAST

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.

MOTHER'S BEST EVER SLOW COOKER POT ROAST

Steps:

• Chop onion and put in bottom of crock pot with water and turn pot on low.
• Mix flour, onion powder, garlic powder, salt and pepper in a large ziploc freezer bag.
• Put roast in bag and toss until outside of roast is completely covered with a light layer of flour mixture.
• Heat oil in a pan large enough for roast (I usually use a wok).
• Brown roast on all sides in the pan.
• After browning, empty excess oil into crock and keep roast in pan.
• Chop garlic into slices.
• Make incisions in the roast and put garlic in the slices with fingers.
• Add roast to crock pot.
• Add mushrooms on sides and top of roast.
• After 4 or 5 hours, skin and chop potatoes and add to crock pot.
• Cook until potatoes are soft and roast is tender enough to pull apart with a fork (usually 1-2 more hours).
• Salt and pepper to taste.