Pot Roast With Brown Gravy
"The ultimate comfort food, this roast and gravy is our families favorite special dish. I always use sirloin tip roast, it is flavorful and tender. Serve with mashed potatoes or over rice, somtimes my family has both."
- Ready In:
- 4hrs 20mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 3 lbs sirloin tip roast
- 1⁄2 cup cooking oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 (1 ounce) packages Lipton Onion Soup Mix
- 4 -8 cups water
- 4 tablespoons Kitchen Bouquet, may need more for darker gravy
- 1⁄2 cup all-purpose flour
directions
- Rub Salt and Pepper into roast.
- In a large dutch oven pot, brown the roast in the cooking oil until all sides are light brown.
- Pour Lipton Onion Soup Mix over top of roast.
- Add 5 cups of water and bring to a boil.
- Turn heat down and simmer roast until tender, about 3 1/2 to 4 hours.
- Check roast often, about every 30 minutes to make sure there is plenty of water, as the water cooks down, add more.
- When roast is falling apart, remove to a serving platter and turn off heat.
- In a large glass add flour and fill with about 3/4 cup cold water to make a paste consistency.
- Stir flour and water mixture with a fork until very smooth with no lumps.
- Slowly pour the flour paste into the pot of water that the roast was cooked inches
- Stir well and bring to a slow boil, simmer until the gravy thickens.
- If gravy is not thick enough, add more paste.
- If gravy is too thick, add water.
- Add desired amount of Kitchen Bouquet to darken gravy.
- I put the roast back in the pot of gravy and serve it together. You may want to serve the gravy on the side.
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RECIPE SUBMITTED BY
I have been married to my high school sweetheart for more than 42 years and still love being a wife, mother and grandmother.
I am a self employed Interior Decorator and love helping my clients create beautiful surroundings. I have a real passion for my job and consider it a hobby as well as a career.
I like cooking for family and friends, special occassions are always fun. My husband is a picky eater, so I try out new things on my friends.
I don't cook everyday, we do eat out a lot, but when I do, I really enjoy it. Starting out 2010, I decided to put my family cookbook together so my siblings, children, cousins and extended family would enjoy them as I have for years to come.
The Family Favorites Cookbook will be a collection of everyone's requested receipes from our mothers, grandmothers and siblings. I hope it will be shared for many years with our decendants so they will have an idea of the foods we grew up with.
I have an extensive cookbook collection and read them like most people read novels. I love the ones that tell family history and stories. Local church cookbooks and area cookbooks by women's groups are always special to me.
My first cookbook memory was when I saved my money and purchased a Better Homes and Garden cookbook for my mother as a gift for Mother's Day. I knew she wanted the book and I saved my money and rode my bicycle to the local drug store to purchase it. That cookbook was the gift I always gave at wedding showers and I now have a collection of the red checkered cookbooks.
I like making desserts best as everyone in our family love sweets. Our family holiday dinners are usually full of some of the best desserts known to man.
I am well known for preparing Shrimp Gumbo, Pot Roast and Seafood Delight. Friends and family want to come to our home when I make those dishes. My daughters are now learning how to cook them as well as I do so the tradition continues.
When we eat out, we usually eat Mexican food as it is time consuming to prepare and inexpensive to eat at most restaurants. Everyone in our family likes Mexican food so it is always a crowd pleaser.
When I eat out with friends or business associates, I typically like to eat at a Seafood restaurant or Chineese restaurant since my husband does not like either one.
