Mom Florence's Pot Roast

8
Servings
6m
Prep Time
6h
Cook Time
6h 6m
Ready In


"My other Mom; I have two; I'm so lucky, makes pot roast this way. you could use crockpot,thats not how she did it , but i have when working"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (469 g)
  • Calories 775.6
  • Total Fat - 51.8 g
  • Saturated Fat - 19 g
  • Cholesterol - 162.6 mg
  • Sodium - 259.2 mg
  • Total Carbohydrate - 33.1 g
  • Dietary Fiber - 5.7 g
  • Sugars - 5 g
  • Protein - 42.8 g
  • Calcium - 59 mg
  • Iron - 5.9 mg
  • Vitamin C - 19.1 mg
  • Thiamin - 0.4 mg

Step 1

Salt and pepper the roast.

Step 2

Shake the Worcestershire sauce and bouquet sauce on the roast.

Step 3

Brown in hot oil. Add 1/2 of the carrot, onion, and celery and saute for a couple of minutes. Add water to cover; add bay leaf and bullion cube.

Step 4

Simmer covered for 4 hours, adding water to keep roast covered.

Step 5

Roast should be falling apart.

Step 6

Add other 1/2 carrots, celery, onion and potatoes. Cook until potatoes are tender, about another 30 minutes. Take out bay leaf so no one eats it by mistake.

Tips & Variations


No special items needed.