“The pot roast that my mother (no longer with us) taught me when I was growing up and that she was still making into the 1990s. The amounts are approximate, as she never measured the flour, salt, oil, etc., and would use more or fewer of the vegetables depending on what she had on hand. I'm writing this for a six person recipe (with enough meat possibly for leftovers for stew), but she made it with anywhere from a 2-4 lb roast and approximately 1 medium to large potato per person and 1 large carrot per person. The herbs usually included oregano and a bay leaf. Since I started making it, I omit the salt. I’ve generally used italian herb seasoning for the herbs and added some garlic powder or minced garlic. I HAVE USUALLY USED 1/2 CUP VINEGAR AND 1/2 CUP CATSUP; MUM ALMOST ALWAYS USED AT LEAST PARTLY VINEGAR, TOO, AND TO OUR FAMILY IT JUST WOULDN'T BE QUITE THE SAME WITHOUT AT LEAST A SMALL PART VINEGAR. I’ve sometimes added green beans, peas or zucchini (the latter two only towards the end of cooking). When water simmers low enough that it needs to be replaced, I generally replace with beef bouillon rather than more water.”
READY IN:
2hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flour, salt and pepper in a paper bag.
  2. Add roast and shake to coat.
  3. In a dutch oven or large pot, brown roast on all sides in oil. Stuff vegetables in around the sides of the roast.
  4. Combine 1 cup vinegar (or catsup or wine or a mixture) with herbs and pour into the pot.
  5. Fill pan with enough water to cover roast and bring to a boil.
  6. Reduce heat to low and simmer 1½-2 hours until meat is falling-apart tender, adding water to the pot as needed.
  7. Remove meat and vegetables from the pot and keep warm.
  8. Add flour to pot liquid and continue to cook, stirring, until it thickens into gravy.

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