Family Style Pot Roast Recipes

THE ONLY POT ROAST MY FAMILY WILL EAT

Steps:

• For Crockpot preparation (the ONLY way to fly!): Combine soups and water in crockpot and mix well.
• Season/score the roast with salt, pepper and Adolph's tenderizer.
• Throw it in the crockpot.
• Add to pot as much carrot, potato and onion you and yours will want to eat.
• *Note*This can all be done the night before if your fridge is large enough to hold your crockpot.
• Then in the morning, just take it out of the fridge and plug it in.
• Turn heat to low and cook 8-9 hours or until you get home from work (mines starts at 8 am and goes until 6 pm).
• Cook egg noodles according to package directions and serve drenched in the gravy!
• You can also make this in the oven, but it's just not the same!
• However, if you must do it that way: Preheat oven to 375.
• Mix soups and water in roasting or 9x13 pan, add everything else (except noodles!!) and cover with foil and cook for 3-4 hours.

FAMILY-FAVORITE POT ROAST

Steps:

• Heat oil in 10-inch skillet over medium-high heat. If beef roast comes in netting or is tied, do not remove. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
• Place pototatoes, carrots, mushrooms, celery and onion in 4-to 5-quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consomme and vegetable juice over beef.
• Cover and cook on low heat setting 8 to 10 hours.
• Remove beef and vegetables from cooker, using slotted spoon; place on serving platter and cover to keep warm. Skim fat from beef juices in cooker if desired. Remove 1/2 cup of the juices rom cooker; mix with flour in small bowl, using wire whisk, until smooth. Gradually stir flour mixture into remaining juices in cooker. Increase heat setting to high. Cover and cook about 15 minutes or until thickened. Remove netting or strings from beef. Serve sauce with beef and vegetables.

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.