Mom Florences Pot Roast Recipes

MOM'S POT ROAST

Steps:

• Preheat the oven to 350 degrees F.
• Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
• Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
• Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
• About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta.
• To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together.

MOM'S POT ROAST

Steps:

• In a Dutch oven, brown the pot roast in the oil.
• This will take about 15 minutes to get all surfaces browned.
• Add the remaining ingredients and bring to a boil.
• Lower the heat and simmer very slowly for 3 hours.
• Take the roast out and keep warm.
• Strain the gravy (serve the onions as a side dish).
• Mix the flour with water and thicken the gravy if desired.

MOM'S POT ROAST

Steps:

• Season roast on all sides with paprika. Brown onion, garlic, and roast all together in a dutch oven over medium heat. While roast is browning, combine one package of beefy onion soup with one cup of water or broth. Stir until well blended. When roast is browned, mash onion and garlic with slotted spoon then add the beefy onion soup mix. Lower heat to medium. Add additional broth at this time so that the liquid comes halfway up roast. Cook for approximately one hour, then add carrots. Combine 2 tablespoons Wondra Flour with1/3 cup additional broth or water and add to roast. Continue cooking. Test tenderness of roast and when roast is almost fork tender add potatoes. Continue cooking until potatoes are cooked and easily pierced with a fork. Lower heat to warm. Remove beef from pan to a cutting board or platter and slice while keeping gravy warm. Season gravy with salt and pepper, if needed. Return sliced beef to pan just to warm through. Serve immediately.

POT ROAST WITH VEGETABLES

Steps:

• Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
• Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

MOM PAT'S POT ROAST

Steps:

• Cook pot roast in 375 degree Fahrenheit oven in a covered baking pan with Worcestershire, onion soup mix and onion with enough water to cover for 3 hours.
• Add cut up carrots and potatoes (peeled and cut in thirds top to bottom) so you have points sticking up in pan.
• Cover and cook 1/2 hour.
• Take out and shake soy sauce over potatoes.
• Dust lightly with paprika.
• Bake uncovered for 10 minutes until potatoes are tender but browned.
• Sprinkle with parsley.

MOM FLORENCES BAKED PORK ROAST

Steps:

• Cover roast with brown mustard.
• Sprinkle with onion seasoning, garlic seasoning, rosemary, thyme, salt, pepper and sage.
• Bake in a 350 degree Fahrenheit oven for 90 minutes.
• Cover with foil.
• Bake 30 minutes.

TYLER'S ULTIMATE POT ROAST

Steps:

• Season all sides of the beef with a fair amount of salt and pepper.
• In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat.
• Brown the meat on all sides, taking the time to get a nice crust on the outside.
• Pour in the tomatoes and the water.
• Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil.
• Cover the pot and reduce the heat to low.
• Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
• Slice the pot roast and arrange on platter surrounded by the vegetables.
• Serve with the pot juices.