Best 4 Old Fashioned Pot Roast With Onion Gravy Recipes

OLD FASHIONED SUNDAY POT ROAST WITH VEGETABLES AND BROWN GRAVY

Steps:

• preheat the oven to 325*.
• make 9 deep incisions in the meat and insert the garlic pieces.
• Heat 1 tbls of oil in a heavy roasting pan; add the meat and brown on all sides over medium heat.
• transfer the meat to a plate.
• add the remaining tbls of oil to the pan, add the celery, onion, carrots and saute for about 5 minutes.
• add the stock, bay leaves green pepper and ketchup.
• return the meat to the pan, cover and bring to a boil.
• transfer to the oven and bake for 2 hours covered.
• set the meat aside and stir in the thyme, salt and pepper.
• at this point, the meat can be stored in the refrigerator until the next day.
• place the potatoes on the bottom of the pan and arrange the meat on top.
• re-cover, and bake 45 minutes or until the meat and potatoes are tender.
• in a small bowl, mash the butter and flour together to form a smooth paste is formed.
• transfer the meat to a large heated platter and using a slotted spoon, remove the carrots and potatoes and arrange them around the meat.
• discard the bell pepper, bay leaves and celery.
• bring the pan juices to a boil over high heat.
• then whisk in the butter mixture by tablespoonfuls.
• cook over high heat until the mixture forms a gravy, then reduce heat and simmer for 3 minutes.
• add hot pepper sauce to taste.].
• pour some of the gravy over the meat and pass the remainder with the meat and vegetables at the table.

GRANDMA'S BEST POT ROAST

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
• Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
• Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
• Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
• Meanwhile, whisk water and flour together in a small bowl.
• Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
• Slice roast and serve alongside gravy.

OLD-FASHIONED POT ROAST

Steps:

• Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

3 HOUR OLD FASHIONED OVEN POT ROAST

Steps:

• Pre heat oven to 375F degrees.
• Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees.
• Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour.
• Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
• Remove roast to platter and slice; surround with veggies, cover with foil and keep warm.
• Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.