Pot Roast smells like Sunday, and Sunday smells like Pot Roast. Even our dog knows when it is Sunday, because she gets a special treat of pot roast and gravy on her doggie food. It’s a Sunday tradition that has been passed down from generation to generation on my mom’s side of the family. They even all use the same roasting pan (pictured below). It just how we do it. How my mom does it. Her mom did it, and her mom did it….you get it :) Granted, it’s not like we did it EVERY Sunday, but pretty dern close to it. Since we ALL loved this meal everyone would ALWAYS come down to eat after their Sunday naps. Which afforded us lots of great family dinners….I have vivid memories of my dad getting after Aubrey for singing too much at the table and my brothers…well being boy and lack of manners at a fancy table. I always was snarfing down way too many potatoes and gravy (that’s always my favorite part) and adding a little extra salt to my meat.
Tips on buying Pot Roasts
Step two: Heavily salt both side of your roast, and brown the same way as you did your onions and carrots. Sausages too.
Step three: With your pan still on high, pour half a can of beef broth and whisk whisk whisk- deglaze the pan, get all that juiciness off the bottom and into that broth. Once the bottom is smooth add roast and all ingredients in around roast. Add all broths and herbs too. Now, cook slow for about 3-4 hours.
** Let me take a minute and talk sausage. The sausage in the picture is not my favorite, I personally like to use Hillshire Farm Fully Cooked Smoked Sausage. I can be picky about sausage (my brothers, not so much!), some sausage is just to greasy for my taste and will also leave that grease in your broth for gravy. All sausage will add great flavor, but the Hillshire Farm fully cooked doesn’t add the grease…you can find it in the same refrigerated section as the packaged lunch meat.
While the roast is cooking, take a nap. Read a book, go to church. Then cut some potatoes and get the boiling.
The meal that screams "Sunday" and "family".
- one 3-4 pound beef or pork roast
- 1 can beef broth
- 1 can beef consume or two cans beef broth
- 2 large onions
- 4 large carrots
- 1 sprig fresh rosemary
- 1 hillshire farm fully cooked smoked sausage
- 2 TBS olive oil
- 2 TBS salt
- 1/4 cup flour
- 1 cup cold water
- 1. cut onions in half, and carrots in quarters, in your roasting pan, on high heat brown carrots, onion, sausage on all sides. Take out and set aside.
- 2. use one tablespoon of salt on each side of your roast and brown in roasting pan following the vegetables.
- 3. leaving pan on high, add half a can of beef broth and whisk until the bottom of pan is smooth.
- 4. add all ingredients except water and flour to pan.
- 5. cover and bake in oven at 275. one hour per pound. (3 hours for a 3 lb. roast, 4 hours for a 4 lb roast)
- 1.remove roast from pan, and pour all liquid into a med sauce pan.
- 2. strain or remove any clumps, bring to boil
- 3. in a separate bowl combine water and flour and whisk until smooth.
- 4. once broth is boiling very very slowly add four mixture to pan, while whisking. Continue mixing entire time- after about half of the mixture is added let boil for a minute or two to test the gravy's thickness. if you like your gravy thicker add more flour water. Add until gravy is at your desired thickness. If you, for some reason have a lot of broth you may need to double your flour/water measurements.
- 5. After gravy has reached desired consistency turn heat down a little bit and continue whisking for another minute. Taste test gravy to see if it need a little extra salt.