Mom Florence's Pot Roast
Recipe: #13872
August 16, 2014
Categories: Roast Beef, Pot Roast, Blade Roast, Beef Chuck, Fathers Day, Sunday Dinner Oven Roast, Slow Cooker, Gluten-Free, High Protein, Kosher, No Eggs, Non-Dairy, Beef Dinner, more
"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"
Ingredients
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 by Step Method
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
No special items needed.