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Author Notes: Every Sunday my mother would put a pot roast in the oven before we went to church. When we got home, she would add the carrots and potatoes. We would eat leftover roast until it was gone without wasting any food. The most valuable technique I learned from my mother wasn't how to roast beef, but how to be frugal. My parents were married at the end of the depression and then had six kids. We rarely went out to eat and she didn't buy pre-packaged food and most of all, we didn't waste food. At the age of 91 my mother doesn't cook anymore. She says it's because she "...had to cook for over 70 years. It's someone else's turn to cook." —nannydeb
Serves a family
- 2 tablespoons olive oil
- 1 3-4 lb 7 bone roast
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 1/2 cups chicken broth or to cover
- 1 bay leaf
- 2 cloves garlic, whole
- 1 large onion, cut in 1 inch pieces
- 4 large carrots, cut into 1 inch pieces
- 3 medium russet potatoes, peeled and cut into 1 inch pieces
- 1 tablespoon Wondra flour
- 1/2 cup cold water
- Preheat the oven to 300 degrees. In a dutch oven, heat the olive oil over medium-high heat.
- Season roast with thyme, salt and pepper. Brown it on all sides in the hot oil.
- Add chicken broth, bay leaf, garlic and onion to the pot.
- Cook the roast for one hour. Add the carrots and potatoes and cook another 45 minutes to an hour or until tender.
- Remove the roast and vegetables to a serving platter and keep warm.
- Heat the pan juices on the stove top to a boil.
- In a small bowl, stir together the flour and cold water. Add this to the simmering juices while stirring to prevent lumps.
- Cook the gravy 2-3 minutes over medium high heat.
- Serve the gravy on the side of your Sunday roast and vegetables.
- If you still have her, call your mother and tell her that you love her.
- This recipe was entered in the contest for The Best Recipe or Technique Your Mother Taught You
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