Our Big Family Kitchen

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Pot Roast

By Dorothy Leusch · Originally from Aunt Laura's 2003 cookbook

Leusch · Mains: Beef, Pork and Lamb

Ingredients

  • 5 Pounds Beef Roast
  • Carrots, peeled
  • Salt
  • Small Yellow Onions, peeled
  • 3 Pounds Potatoes, peeled and cut in half
  • Freshly Ground Black Pepper

Method

  1. Select a boneless chuck roast or english roast.
  2. If you don't need 5 pounds buy a smaller roast and cook for a little less time.
  3. Season the meat with salt and pepper.
  4. Put the roast in a covered roasting pan in a 350 degree oven.
  5. Roast for 2 hours.
  6. Cut the carrots in half horizontally and then in 2 or 3 long strips.
  7. Buy enough carrots and onions to serve the number of people you are feeding.
  8. After the 2 hours, add the carrots and onions. 20 minutes later add the potatoes.
  9. Continue cooking for about 40 more minutes, until the potatoes are tender and nicely brown.
  10. Put the meat and vegetables on a serving platter and keep warm.
  11. Pour the grease off the drippings in the pan and make gravy with the drippings.
  12. Gramie would add flour that had been mixed with water to a thin paste and poured into the roaster.
  13. Over high heat on top of the range stir vigorously until thickened.