The simplest and best pot roast recipe ever, straight from my grandma’s kitchen!
Ingredients
- 1 (3 pound) bottom round roast
- 1 large yellow onion, roughly chopped
- ¼ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- ¼ teaspoon garlic powder, or to taste
- 1 cup water
- 1 tablespoon all-purpose flour
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
Step 3
Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
Step 4
Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
Step 5
Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
Step 6
Meanwhile, whisk water and flour together in a small bowl.
Step 7
Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
Step 8
Slice roast and serve alongside gravy.
Cook’s Note:
I use a Granite Ware(R) covered oval roaster.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 237 | |
% Daily Value * | |
Total Fat9g | 11% |
Saturated Fat3g | 16% |
Cholesterol98mg | 33% |
Sodium143mg | 6% |
Total Carbohydrate4g | 1% |
Dietary Fiber1g | 2% |
Total Sugars1g | |
Protein34g | |
Vitamin C2mg | 10% |
Calcium16mg | 1% |
Iron3mg | 16% |
Potassium309mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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