A Hearty Family MealCredit: Southerngirl09
Make this best pot roast recipe for a healthy, hearty meal for the family tonight. Everything you need for dinner is in one pan. The wafting aroma from this best pot roast recipe will have your family eagerly awaiting dinner. Call them once for dinner, and they’ll be right there. I hope you and your family will enjoy this best pot roast recipe, and that you will add it to your beef recipes file.
Gather the ingredients to make this best pot roast recipe:
2 ½ - 3 lb. beef bottom round
2 onions, medium size, sliced
6 carrots, cut into chunks
4 stalks celery, cut into chunks
5 potatoes, cut into chunks
salt and pepper
Use a Dutch oven large enough to hold the beef and the vegetables. Sprinkle salt and pepper in the bottom of the pan. Place the prepared beef into the pan. Add water to the pan, about one inch deep.
Cook in a preheated 350-degree oven. This size bottom round will usually cook in about two and a half hours (striving for well done). Set a timer for one hour. Cooking time is not exact; some meat seems to cook faster, and the shape of the meat can change cooking time, too. Adjust the cooking time based on your desired degree of doneness. To achieve the exact level of doneness you desire, use a meat thermometer.
The buzzing timer reminds you it is time to turn the bottom round over in the pan. And then return it to the oven, to continue cooking, while you prepare the vegetables.
Prepare the vegetables. It takes approximately 45 minutes to prepare the vegetables for this best pot roast recipe, and it will be time to put them in, once they are ready.
To easily slice the onions, first, cut them in half, top to bottom. Now, they will lay flat on the cutting board for slicing.
Cut the carrots into bite size chunks; I like to cut them on the diagonal.
Cut the celery into bite size chunks, diagonal sliced, also.
Cut the potatoes into bite size pieces.
Remove the beef from the oven, and add the vegetables in the same order as you prepared them. Return the beef to the oven, and cook it about 45 minutes, or until the vegetables are done. Time may vary, depending on the size of your vegetables.
When done, arrange the beef and vegetables on a platter, and place the Dutch oven (make sure it is stovetop safe) on the stovetop, to make the gravy.
Place some of the beef broth in a small bowl, and add a small amount of flour to make a thickener; stir until all lumps have disappeared. Remove the pan from the heat, and stir the thickener into the beef broth in the pan. Return the pan to the heat, and stir well. If the gravy is not thick enough, make more thickener, and stir that into the pan. How much thickening agent you will need, depends on how much broth is in the pan, and how thick you want the gravy to be.
Place the gravy in a gravy boat, and your best pot roast dinner, made using this recipe, is ready for the table. Add some delicious homemade biscuits or easy beer bread, and enjoy a delicious meal, at home, with your family.
Since this best pot roast recipe is cooked, all in one pan, this will save you from having lots of pans to clean up after dinner. If you can find the beef on sale, then this best pot roast recipe will make an inexpensive meal for the family. And any leftovers from this best pot roast recipe can be warmed over to make another delicious meal. Be sure to store the leftover meat, vegetables, and gravy in individual containers.
Best Pot Roast Recipe - The Leftovers
You made the best pot roast recipe, for dinner, last night, and now you have some leftovers. But you don’t have quite enough to make another full meal. So, use this best pot roast recipe - the leftovers - to stretch them into another dinner.
Gather the ingredients to make this best pot roast recipe - the leftovers:
1 can Campbell’s Cream of Mushroom Soup
¼ - ½ envelope Lipton’s Dried Onion Soup Mix
cooked noodles or brown rice, your choice
Place the Campbell’s Cream of Mushroom Soup, undiluted, in a small fry pan, and stir in the leftover gravy. Depending on how much gravy you have leftover, stir in ¼ to ½ of an envelope of Lipton’s Dried Onion Soup Mix. On a low heat, bring to a slow simmer, and stir frequently. If necessary, add a little water.
Cut the leftover beef into bit size pieces, either into cubes or small strips. Add the beef to the soup-gravy mixture, in the frying pan, and continue to stir while it is simmering.
Gently stir in the leftover vegetables, and bring the ingredients to a slow simmer, again. Heat until the added vegetables are thoroughly heated.
To serve the best pot roast recipe - the leftovers - simply ladle it over your choice of either cooked brown rice or cooked noodles.
This best pot roast recipe is another example of cooking once and eating twice. With planning, you can save time, money, and energy in the kitchen, by cooking larger pieces of meat, and planning uses for the leftovers. This is especially beneficial if you encounter a good sale on beef, pork, or poultry.
According to the Mayo Clinic, though, “You should eat refrigerated leftovers within four days to reduce the risk of food poisoning. If you don't anticipate being able to eat leftovers within four days, freeze them immediately.” Quote courtesy of: (http://www.mayoclinic.com/health/food-safety/AN01095)
If you are interested in more recipes that feature dishes, made using leftovers, then visit my home page for a complete listing of all of my articles. Thank you for reading my article, and I hope your family enjoys my best pot roast recipe.