Best Old Fashioned Pot Roast And Gravy Recipes

Old Fashioned Sunday Pot Roast With Vegetables and Brown Gravy image

Provided by grandma2969

Categories Roast Beef

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 17

3 lbs boneless beef rump roast
3 large garlic cloves, peeled, cut in thirds
2 tablespoons vegetable oil
1 cup celery, corasely chopped
1 cup onion, coarsely chopped
3 large carrots, peeled, halved
4 cups beef stock
2 bay leaves
1/2 green bell pepper
1 tablespoon ketchup
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 small potatoes, peeled, quartered
1/4 cup butter, softened
1/4 cup flour
1/8 teaspoon hot pepper sauce

Steps:

preheat the oven to 325*.
make 9 deep incisions in the meat and insert the garlic pieces.
Heat 1 tbls of oil in a heavy roasting pan; add the meat and brown on all sides over medium heat.
transfer the meat to a plate.
add the remaining tbls of oil to the pan, add the celery, onion, carrots and saute for about 5 minutes.
add the stock, bay leaves green pepper and ketchup.
return the meat to the pan, cover and bring to a boil.
transfer to the oven and bake for 2 hours covered.
set the meat aside and stir in the thyme, salt and pepper.
at this point, the meat can be stored in the refrigerator until the next day.
place the potatoes on the bottom of the pan and arrange the meat on top.
re-cover, and bake 45 minutes or until the meat and potatoes are tender.
in a small bowl, mash the butter and flour together to form a smooth paste is formed.
transfer the meat to a large heated platter and using a slotted spoon, remove the carrots and potatoes and arrange them around the meat.
discard the bell pepper, bay leaves and celery.
bring the pan juices to a boil over high heat.
then whisk in the butter mixture by tablespoonfuls.
cook over high heat until the mixture forms a gravy, then reduce heat and simmer for 3 minutes.
add hot pepper sauce to taste.].
pour some of the gravy over the meat and pass the remainder with the meat and vegetables at the table.

Old Fashioned Pot Roast and Gravy image

Provided by Jane Whittaker

Categories Roasts

Time 8h20m

Number Of Ingredients 14

3 lb any type beef roast, chuck, london broil, antyhing that is on sale
1 Tbsp vegtable oil
2 sprig(s) celery tops, chopped
1 can(s) beer, any kind cook likes
1/2 small bag baby carrots ( if you love cooked carrots, use the whole bag)
10 oz bag frozen pearl onions.
14 oz can beef broth
1/2 tsp each salt and pepper, or to taste
2 medium bay leaves
1/2 tsp dried parsley
gravy;
1/2 c cold water
3/4 c cornstarch
1 tsp gravy master optional

Steps:

1. Brown the roast in vegtable oil, turning to brown on all sides.
2. Put a disposable crock pot liner in your cooker.
3. Put your veggies, celery tops, beef broth,and seasonings in.
4. Put browned meat on top of veggies.
5. In the pan that you browned the roast in, pour 1/2 can of beer, bring to boil to deglaze all those lovely crunchies. That's where all the love is.
6. Pour the beer mixture over the meat, the other half of the can either give to the nearest man,or the cook can have it!
7. Cover and cook on low for 8 hours.
8. When you are just about ready to eat, remove the meat and veggies, put on a platter and cover to keep warm.
9. Pour the juices from the slow cooker into a fry pan, makes it easier to boil the gravy, and use a spatula instead of a spoon.
10. Combine all the gravy ingredients in a bowl.
11. Bring the cooking juices to a gentle boil, add your gravy ingredients a little at a time, stirring constantly until thickened.