Rita's Pot Roast
entrees
This is one of my favorite dishes my Mom makes, and its a recipe that I specifically asked for. I've never been able to make pot roast as good as my Mom's so I hope everyone enjoys this recipe.
Ingredients
- 4-6 pounds chuck roast
- 1 packet dry onion soup mix
- 6 cups beef broth
- 1 package small baby carrots
- 1 onion, chopped
- 2 cloves of minced garlic
- 1 bag of fresh sliced mushrooms or 4 cans of sliced mushrooms
- salt and pepper to taste
- 5lb bag of potatoes
- Optional ingredients:, mushrooms, splash of red wine vinegar, a few sprigs of fresh thyme & rosemary
Instructions
Step 1
Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side. It really does not need to be browned first. I have cooked in the oven or crock pot without browning and it still browns nicely while cooking. Although, I do like to sauté the garlic and onion in olive oil first.
Step 2
Place the roast in the slow cooker and add the soup mix, beef broth, onion, garlic, seasoning. Be sure to cover entire roast with liquid. Add more broth or water if needed. Slow cook 6 to 8 hours depending on size of roast.
Step 3
Add carrots and potatoes last hour or so. If you would like to make a thicker gravy after the meat and vegetable have cooked, strain broth in to a stovetop pan, take 2 cups of the broth out and add flour. I can’t say exactly how much flour, just enough to thicken the broth, whisk the broth and flour together until they are smooth (no lumps).
Step 4
Slowly pour small amounts of the floured broth back in to the pan and using a whisk keep stirring until the broth becomes a gravy of whatever consistency you like. You may not need all of the floured broth if your gravy thickens right away. If it doesn’t thicken you may need to add more flour to your 2 cups of broth.