My Favorite Pot Roast

Bibi

"This is one of my favorite ways to prepare pot roast. I've included the directions for either an electric skillet, or top of the stove cooking, pretty simple actually, just requires planning ahead. I usually do a 3 pound chuck roast that is generally uniform in thickness, but go toward the longer cooking time for a larger roast. Of course, if you can find it, a roast with bones will taste best! Feel free to tweak the seasonings."
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Ingredients

servings
Serving size has been adjusted!
Original recipe yields 6 servings



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Directions

  • Prep

  • Cook

  1. Pre-heat electric frypan to 360 degrees and add oil. (Medium high on a regular cooktop.)
  2. Carefully rotate pan so the oil covers the bottom of the pan.
  3. When the oil shimmers, add meat and brown on all sides.
  4. Carefully spoon off excess fat.
  5. Add seasoned salt and pepper.
  6. Place onion slices on top of the meat and add the water or wine.
  7. Cover pan, close vent (if present), and lower heat to medium simmer.
  8. Simmer about 2 1/2 hours to 3 1/2 hours, till tender.
  9. Remove meat to serving platter when done, and keep warm.
  10. Mix flour and 1/2 cup water to make a smooth paste.
  11. Increase heat to 300 degrees (medium heat, for cooktop).
  12. When liquid boils, add paste mixture slowly, while stirring constantly. You may add other seasonings to taste, if you wish.
  13. Cook until thickened and smooth.
  14. Serve gravy with pot roast and enjoy!

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