We love dad's weekend pot roast. Pot roast is one of the comfort food that makes its appearance on our family table in the winter months. It is really good especially when it is cold out and something warm and comforting is much on demand to ease the bitter cold winter months here in New England.
Just like grandma, dad never measures. The only thing you can get out of him is a little bit of this and that, make it taste right, as he will say it.
Dad's Weekend Pot Roast
Ingredients
4lb bottom roast
2 Tbsp of canola or vegetable oil
2 tablespoon gravy master or Maggi's seasoning
1 onion, sliced
1lb of baby carrots
1lb of potatoes, peeled and quartered
salt and pepper
5 Tbsp of flour mix with 1/2 cup of water
Directions
1. Season meat with salt and pepper.
2. Heat oil in a big pot over medium high heat. Sear meat on all sides till brown. Place meat aside on a platter.
3. Add onion to pot. Saute till golden brown. Place meat in pot. Add enough water to submerge meat. Combine with gravy master. Cook covered, over medium low heat for about 2 hours till meat is tender.
4. Add in carrots. Let cook for 15 minutes. Add in potatoes and cook till potatoes are tender.
5. Remove meat and placed on platter. Dish out vegetables into a bowl with a slotted spoon.
6. Bring gravy back to a boil. Thicken with slurry (flour-water mix). Season with more salt and pepper, if needed.
7. Carved meat into 1/2-inch thick. Served with carrots and potatoes on the side.
Just like grandma, dad never measures. The only thing you can get out of him is a little bit of this and that, make it taste right, as he will say it.
Ingredients
4lb bottom roast
2 Tbsp of canola or vegetable oil
2 tablespoon gravy master or Maggi's seasoning
1 onion, sliced
1lb of baby carrots
1lb of potatoes, peeled and quartered
salt and pepper
5 Tbsp of flour mix with 1/2 cup of water
Directions
1. Season meat with salt and pepper.
2. Heat oil in a big pot over medium high heat. Sear meat on all sides till brown. Place meat aside on a platter.
3. Add onion to pot. Saute till golden brown. Place meat in pot. Add enough water to submerge meat. Combine with gravy master. Cook covered, over medium low heat for about 2 hours till meat is tender.
4. Add in carrots. Let cook for 15 minutes. Add in potatoes and cook till potatoes are tender.
5. Remove meat and placed on platter. Dish out vegetables into a bowl with a slotted spoon.
6. Bring gravy back to a boil. Thicken with slurry (flour-water mix). Season with more salt and pepper, if needed.
7. Carved meat into 1/2-inch thick. Served with carrots and potatoes on the side.
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