My mamma used to make pot roasts every week, complete with the most scrumptious mashed potatoes and broccoli with cheese sauce. I remember coming home from school and being blasted with the mouth-watering aromas of roasting beef and vegetables. For me, a good pot roast cooking is a one-way ticket right down memory lane. The best part is that the recipe is completely simple to make. After making pot roasts the last two Sundays in a row, I decided to post my recipe for the roast and taters. So here it is:
- 1 2 to 3 Pound Beef Roast
- 1 Large onlion, sliced
- 3 to 4 Carrots, segmented
- 3 to 4 Stalks of Celery, segmented
- Layer and mix half of the vegetables on the bottom of a large crock pot.
- Season the roast liberally. My favorite seasonings are salt, pepper, garlic powder, paprika, sage, and thyme.
- Place the roast on the bed of veggies.
- Add the rest of the veggies.
- Add enough water to cover the roast about halfway up.
- Turn crock pot to low and forget about it for 8 to 9 hours.
- 4 Medium Russet Potatoes, diced to even sized chunks
- Garlic Powder
- Salt & Pepper to Taste
- 1/4 Cup Milk or Cream
- 1 Stick Butter
- Cook the potatoes until fork tender.
- Drain the water.
- Add butter, cream, salt, pepper, and garlic to taters.
- Mix until smooth with hand mixer, or a nice Kitchen Aid if you’re lucky.
- I sometimes add cheese to it. White cheeses work the best. Sour cream also works and adds a nice bite. Feel free to experiment.
To make an amazing gravy (I like mine thick) for the veggies and taters (I rarely put it on my meat) take some of the juice from the roasting pot and put it in a small sauce pan. Add 1 to 2 Tbsp butter and bring to a boil. Add salt and pepper to taste. Take 2 Tbsp corn starch and mix it with 2 Tbsp cold water in a cup. When the cornstarch mixture is perfectly smooth, pour it into the boiling juices and whisk until it reaches the desired thickness. Use liberally and feel your arteries clog with the gravy goodness and joy!