Ingredients
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3 -4 lbs pot roast
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2 tablespoons oil
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1 tablespoon mustard
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1 1⁄2 teaspoons brown sugar
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1⁄4 cup water
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1⁄4 cup vinegar
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2 -3 large onions
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salt
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flour
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Directions
Prep Time: 20m | Cook Time: 200m | Serves: 8
Mom’s Pot Roast, “This is an old family recipe and it is the only pot roast recipe that I ever make. It is deceptively simple but the flavours just seem to go together incredibly well. The taste is quite different from the usual. Don’t be tempted to put in more water than is called for. The moisture comes out of the onions and the meat and you end up with a delicious broth.”, This has so little liquid, how much gravy does it make?, Excellent, didn’t use the flour for gravy and just as good. You have to have mash potatoes with this gravy!!
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Steps
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1
Done
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In a Dutch oven, brown the pot roast in the oil. |
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2
Done
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This will take about 15 minutes to get all surfaces browned. |
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3
Done
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Add the remaining ingredients and bring to a boil. |
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4
Done
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Lower the heat and simmer very slowly for 3 hours. |
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5
Done
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Take the roast out and keep warm. |
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6
Done
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Strain the gravy serve the onions as a side dish. |
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7
Done
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Mix the flour with water and thicken the gravy if desired. |
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8
Done
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9
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10
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11
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12
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13
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14
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15
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