Dina's Pot Roast

April 22, 2010


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

Ingredients

  • 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

Directions

  1. Preheat the oven to 300 degrees. In a dutch oven, heat the olive oil over medium-high heat.
  2. Season roast with thyme, salt and pepper. Brown it on all sides in the hot oil.
  3. Add chicken broth, bay leaf, garlic and onion to the pot.
  4. Cook the roast for one hour. Add the carrots and potatoes and cook another 45 minutes to an hour or until tender.
  5. Remove the roast and vegetables to a serving platter and keep warm.
  6. Heat the pan juices on the stove top to a boil.
  7. In a small bowl, stir together the flour and cold water. Add this to the simmering juices while stirring to prevent lumps.
  8. Cook the gravy 2-3 minutes over medium high heat.
  9. Serve the gravy on the side of your Sunday roast and vegetables.
  10. If you still have her, call your mother and tell her that you love her.

More Great Recipes:
Beef|Carrot|Thyme|One-Pot Wonders|Entree

Reviews (13) Questions (0)

13 Reviews

Niknud September 28, 2015
Oh, and my husband said he was thinking about pouring the sauce over his pillow so he could sleep with his head in it. He meant it as a compliment, trust me.
 
Author Comment
nannydeb September 28, 2015
No matter how much gravy I make, my husband always says it's not enough!
 
Niknud September 28, 2015
Made this on Saturday for family dinner. Wonderful!
 
Author Comment
nannydeb September 28, 2015
That made me smile, thanks!
 
Bevi September 25, 2015
Hi Nancy,<br /><br />We had a similar pot roast in our home. This brings back many memories.
 
Niknud September 25, 2015
Hi Nannydeb! This looks amazing - if I don't have a 7 bone roast (or, ahem, don't know what one is) can I just use a regular 3-4 lb roast?
 
Author Comment
nannydeb September 25, 2015
I would think any bone-in roast would do. "Fizz" the butcher at our grocery store said they can't always cut a 7 bone, so if I have a plan ahead I order it from him. He says most people want boneless, but I think if you're cooking meat, the bone makes it taste better. Oh, and Fizz agrees with the 7 bone choice!
 
sexyLAMBCHOPx September 15, 2015
sweet story & tasty looking recipe!
 
Linda's K. January 5, 2012
I love the last direction! This pot roast, in its simplicity, with locally raised beef, is sublime!
 
nasreenSeattle August 31, 2010
I tried this recipe yesterday - so simple, and it delicious results. I rubbed the roast with some Ras al Hanout that I had on hand, in addition to the dried thyme. I also added 2 tablespoons of fish sauce to the braising liquid for some added depth of flavor, and a dash of Sriracha for some bite. The results were fantastic. Really flavorful meat and vegetables, and delicious sauce. Thank you so much for the recipe.
 
marley16 April 29, 2010
great recipe! so nostalgic...& so sweet!
 
monkeymom April 22, 2010
I love the picture, the lesson, and the recipe! I grew up on a pot roast that is very similar.
 
Author Comment
nannydeb April 23, 2010
Thanks! I love this picture too.